Ginger warms us up, no wonder its flavour evokes the winter season like nothing else. This recipe is for the perfect gingerbread-house building biscuit.


  • 440g plain flour
  • 1 tbsp ground ginger
  • 1 tsp mixed spice
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 125g butter, chilled & diced
  • 220g light muscovado sugar
  • 1 egg
  • 75g golden syrup


  1. Sift together the flour, spices and bicarbonate of soda into a large bowl
  2. Scatter over the cubes of cold butter. Use your fingertips to rub the butter into the flour mixture
  3. Once it resembles coarse breadcrumbs, stir in the muscovado sugar
  4. In a separate bowl beat the egg into the golden syrup with a fork, then add to the flour mixture and stir until well combined into a soft dough
  5. Form your dough into a rectangle, wrap in cling film and chill for at least 1 hour or overnight
  6. When you’re ready to bake preheat the oven to 170°C/gas mark 3. Lightly dust the work top and rolling pin with flour and roll out the dough to a thin sheet (3-5mm thick).
  7. With your cutter, cut out as many shapes as possible with the dough, re-kneading and rolling as necessary

Top Tip – dip your cutter lightly in flour to create perfect shapes.

Bake for 10-15 minutes until just crisp. Smaller shapes will need less time. Once baked, let them cool before icing them and creating a magical gingerbread land.

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