Christmas Gingerbread

What You’ll Need

Cookies

2 cups plain flour
1 cup brown sugar
1 tbsp ground ginger
½ tsp baking soda
150 g butter, cold and cubed
1 egg
1 tbsp golden syrup

Icing & Decorations

1 egg white
1½ cups icing sugar
1 tsp lemon juice
Water (if needed)
Gel food coloring (optional)
Lollie's, sprinkles, or edible glitter (optional)

Let’s Bake!

Preheat & Prepare
Preheat your oven to 180°C (bake). Line two baking trays with baking paper.

Mix the Dry Ingredients
Place the flour, brown sugar, ginger, and baking soda into a bowl or food processor. Add the butter and rub it in with your fingertips (or pulse in the processor) until the mixture looks like fine breadcrumbs.

Bring the Dough Together
Add the egg and golden syrup. Stir or pulse until a dough forms. If the dough feels sticky, sprinkle in a little extra flour until it’s easy to handle. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll & Cut
Roll the dough out on a lightly floured surface or between two sheets of baking paper to about 5 mm thick. Cut out festive shapes using cookie cutters and place them on the trays.

Bake
Bake for 8–10 minutes, or until lightly golden. Cool completely on a wire rack before decorating.

Decorating Time!

Beat the egg white with a fork until frothy. Gradually fold in the icing sugar and lemon juice until smooth and pipeable. Test the consistency by dragging a knife across the surface if it smooths over in about 10 seconds, it’s perfect. Add water drop by drop if needed.

Add Colour & Creativity
Divide icing into bowls and mix in gel food coloring if using. Spoon into piping bags (or reusable bags) and snip off a tiny corner.

Decorate!
Pipe patterns, faces, and borders onto cooled cookies. While the icing is still wet, add sprinkles, Lollie's, or edible glitter for extra festive flair.

Festive Tips