Chewy gingerbread


( Serves Makes 20 cookies )

Cooking Time: 30



  • Plain flour 425 grams/ml
  • Syrup 100 grams/ml
  • Sugar (from sugar cane) 150 grams/ml
  • Ginger 20 grams/ml
  • Cinnamon 10 grams/ml
  • Baking powder 1.5 grams/ml
  • Sunflower (Oil) 130 grams/ml



in a bowl, combine the dark brown sugar, golden syrup, and oil. You can also add a few spoonfuls of black treacle for a richer flavour. 

in a separate bowl, blend the flour with the spices and then fold in the sugar/oil mixture. Mix with a wooden spooon until combined and forming a dough. Place in the fridge for 1 hour. 

Preheat the oven to 170C. Flour a clean surface and roll out the dough to 1cm thick, and use cookie cutters to make festive shapes 🎄🎅🏻

place the cookies on baking parchment on trays, and bake for 12-15 minutes (or 10 if your cookies are a bit smaller or thinner). They should be slightly golden brown at the edges when done. 

transfer to a wire rack to cool. If you want to ice them, mix 50g icing sugar with water (add in tbsps as needed) and spread or pipe onto cookies!

enjoy :)

Extra Notes

Vegan friendly 

Nut free


Instagram Tags


Recommended for you