Iced Gingerbread



Serves18Time 40 mins plus cooling Calories 102 Kcals Fat 2g fat (1.5g sat)



Plain flour 150g (5oz)

Ground ginger 1 tsp

Ground mixed spice ½ tsp

Butter 50g (2oz)

Soft light muscovado sugar 50g (2oz)

Milk 1 tbsp

Golden syrup 2 tbsp

Royal icing sugar 150g (5oz)

Edible silver sugar balls to decorate

Cute mini gingerbread, decorated with icing and tiny silver balls – the perfect gift when visiting friends.



1. In a mixing bowl stir together the flour, ginger and mixed spice.

2. Put the butter, muscovado sugar, milk and golden syrup in a pan. Set over low heat and stir gently until it has completely melted and is smooth. Leave to cool for a couple of minutes.

3. Pour the butter mixture into the flour mixture. Mix well to make a dough. Leave until cool enough to handle, then gently knead to make a neat ball.

4. Preheat the oven to 180°C/160°fan/Gas 4.

5. Roll out the dough on a lightly floured surface and stamp out 18 hearts and/or stars, measuring about 5cm (2in). Re-roll the trimmings as necessary. Transfer to baking sheets lined with non-stick baking paper and bake for 10-12 minutes.

7 Leave the biscuits to firm, then transfer to a wire rack to finish cooling.

8. Make the icing according to the packet’s instructions. Spoon into a piping bag and pipe squiggles, dots and stripes onto the biscuits. Decorate with edible silver balls. Leave to set.


Cook’s tips

These needn’t be just for Christmas; cut out small gingerbread men and ladies, letters of the alphabet or numbers with biscuit cutters and leave plain or pipe on icing and sprinkle with small sweets.


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