Classic Christmas Gingerbread

It really feels like Christmas in our house when the festive shape cutters come out. We’ve got a great punch of zingy ginger in our recipe, along with some fragrant mixed spice.

Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Yield: Approx. 20
Category: Baking & Sweet Things


  • 125g unsalted butter, at room temperature
  • 90g (1/2 cup) soft brown sugar
  • 80ml golden syrup
  • 1 egg
  • 300g white spelt flour
  • 1 tsp bicarb soda
  • 2 tsp Herbie’s Ground Ginger
  • 1 tspHerbie’s Mixed Spice
  • Icing:
  • 1 egg white
  • 125g (1 cup) icing sugar, sifted
  • 1/2 tsp lemon juice
  • extra icing sugar, to dust (optional)


  1. Beat the butter and sugar together until creamy, then beat in the syrup and egg. Sift in the flour, bicarb and spices into the bowl and mix until combined.
  2. Turn out onto a floured board and knead lightly until smooth, then shape into a flat disc and chill wrapped in plastic film. Chill for at least 30 mins.
  3. Preheat oven to 170C.
  4. Roll the dough out between two sheets of baking paper, then cut into shapes. If it is a very hot day, once shapes are cut and placed on baking trays, refrigerate again for 10 minutes.
  5. Bake for 10-12 minutes or until lightly browned, then cool on a wire rack.
  6. Whisk egg whites to soft peaks, then beat in icing sugar and lemon juice. Place into a piping bag or a sandwich bag and cut the tip off the end for piping.
  7. Once icing is firm, keep in an airtight container for up to one week.
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