Gingerbread Cookies

    1 hour

    I found this recipe recently on the web, but I believe originally the recipe came from Good Housekeeping magazine. Although I have changed a couple of things from the original.

    9 people made this

    Serves: 24 

    • 1/2 cup caster suger
    • 1/2 cup treacle
    • 1 1/2 teaspoon ginger
    • 1 teaspoon mixed spice
    • 1 teaspoon cinnamon
    • 2 teaspoons bicarbonate of soda
    • 1/2 cup butter
    • 1 egg, beaten
    • 3 1/2 cups of plain flour

    Prep:45min  ›  Cook:10min  ›  Extra time:5min  ›  Ready in:1hr 

    1. In a large saucepan heat sugar, treacle, ginger, mixed spice and cinnamon till it comes to the boil. Stirring occasionally.
    2. Remove from heat and stir in bicarbonate of soda.
    3. Add butter and stir gently till melted.
    4. With a fork, stir in egg, then gradually add the flour.
    5. Dough will appear crumbly, but one you start kneading, dough will come together nicely.
    6. Wrap one half of the dough in glad wrap. This will stop it drying out until your ready to use it. - Do not put in the fridge it will go too hard.
    7. Roll dough to about half a cm thick ( thicker or thinner depending on taste), cut with favourite cutters.
    8. Bake at 165 C for about 10 mins ( fanforced/ convection)

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    Reviews and ratings
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    Reviews in English (10)


    Quick and easy. I don't have treacle so I use golden syrup instead and I use brown sugar. It turns out great too. Thank you for sharing the recipe.  -  23 Nov 2011  (Review from Allrecipes AU | NZ)


    Altered ingredient amounts. I halved this recipe & thought it was not gingery enough for me: ended up adding about 1.5 more tsp ginger & still not as gingerbread tasting compared to other recipes. A half recipe made 100 mini gingerbread men (using 4x3cm cutter) and cooked at 165 degrees (fan-forced) for 8mins.  -  30 Apr 2011  (Review from Allrecipes AU | NZ)


    Unconventional method, and yes, it IS self-raising flour. Very easy and quick to make, not very sweet (perfect for us), and cooked quickly. I'd make it again.  -  11 Jul 2014  (Review from Allrecipes UK | Ireland)