Gingerbread Christmas Cookies

This recipe makes a batch of approx. 45 small cookies, depending on the size of the cookie cutters used.


175g dark muscovado sugar

85g golden syrup

100g butter, slightly salted

350g plain flour, plus extra for dusting

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 egg, beaten (to decorate blue food colouring paste (optional)

500g fondant icing sugar

Silver edible glitter (optional)


  1. Measure out the sugar, golden syrup and butter and add to a saucepan. Place this on the heat and bring to a simmer, then allow this to ‘bubble’ for 1-2 mins, stirring continuously until all the ingredients are well combined. Set mixture aside to cool, for approx.10 mins.

  2. Measure out the flour, bicarbonate of soda and spices and tip these into a large mixing bowl. Add the warm syrup mixture and then break in the egg. Stir to combine, then using your clean hands, gently knead the mixture in the bowl, until it is smooth and streak-free.

  3. The dough will feel a little soft now, but will firm up once cooled. Wrap the dough in cling film and allow to chill in the refrigerator for at least 30 mins.

  4. Remove the dough from the refrigerator and leave at room temperature until softened.

  5. Heat oven to 200C fan bake and then line two metal baking trays with baking paper.

  6. Cut off half the dough and set aside the rest – wrapped in cling film.

  7. Roll out the dough to the thickness of a $1 coin, and using cookie cutters, cut out a variety of shapes.

  8. Place the individual biscuits on the trays and bake in the oven for 10-12 mins, swapping over the trays as they start to colour, to ensure even baking. Once cooked remove cookies from the oven and place on a backing rack to cool completely.

  9. In a bowl, mix the icing sugar with enough water to make a thick icing. Transfer to a piping bag fitted with a small nozzle, then decorate the biscuits as you wish, using a little edible glitter, if you like.