• Prep: 30m
  • Cook: 10m
  • Serves: 10

It wouldn’t be Christmas without gingerbread. These treats can be served as biscuits or you can make a hole in the top before baking and hanging on the tree. Either way, piping some wobbly icing on them is a must.


  1. Mix the flour, bicarbonate of soda and spices in a bowl. Melt the butter, sugar and honey together in a saucepan over a low heat. Once the sugar is dissolved, pour the wet mix into the dry mixture and combine to make a dough. If the mixture is too dry to stick together add a splash of the milk to bind it, but you might not need to. Wrap and chill for at least 30 minutes.
  2. Preheat the oven to 200°C / 180°C fan / gas mark 6.
  3. Once chilled, roll the dough out on a floured surface to 3-4mm thick. Cut out shapes with whatever festive cutters you prefer and lay the biscuits on a lined baking sheet. Bake for 8-10 minutes, turning the tray round half way through cooking.
  4. Allow the biscuits to cool while you combine the icing sugar with 2 tsp water to create a pipe-able icing. Pipe and decorate the cooled biscuits as you like then leave to set. Eat within 2 days, which won’t be an issue.


All to be sourced organic where possible

  • 115g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • 30g butter
  • 50g light soft brown sugar
  • 50g runny honey
  • 1 tbsp whole milk
  • 50g icing sugar
  • Edible decorations, buttons, sprinkles etc
Kathy Slack

Kathy Slack

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