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10 Apr '16

Littlesweet Gingerbread Recipe

Posted by Megan Henry

This recipe makes a mild flavoured gingerbread that kids (and everyone) will love. If you like your gingerbread really soft, reduce the baking time and if you like them crunchy - increase it by a few minutes. The dough will keep in the fridge for at least a week and the baked biscuits will stay fresh in an airtight container for at least a couple of weeks. This batch does make a lot so feel free to divide by half but I find that since the recipe involves a few steps it's worth doing the big batch. 

Oven 180 C. Makes approx. 80


300g butter (chopped)

1 cup (220g) brown sugar

1 cup honey                      

2 tspn bicarb (sifted)       

2 eggs (beaten)                 

6 cups (900g) plain flour            

1 tspn baking powder

2 tbspn ground ginger   

Smarties or similar for buttons


1.Place butter, brown sugar and honey together in a (medium - large) saucepan over medium heat. Stir until sugar is dissolved. Bring to boil and remove from heat.

2. Add sifted bicarb and stir well. The mixture will rise in volume (that's why you need to start with a large pot). Leave to cool to room temperature.

3. Add beaten eggs to cooled honey mixture and mix till incorporated.

4. Sift together the flour, baking powder and ground ginger and then add to the wet mix until all is combined. Knead gently on a lightly floured bench until mix is not too sticky, divide into two disc shapes before wrapping and refrigerating for at least an hour.

5. Roll out your dough on a lightly floured bench until it is about 3mm thick (the gingerbread will rise and expand slightly with baking). Cut out shapes with your cookie cutter and transfer onto a baking tray lined with baking paper. Add smartie buttons now, before baking.

6. Bake for 8 minutes at 180C (fan forced) until golden brown and allow to cool slightly on the baking tray before transferring to a cooling rack.