Skip to main content

Baby Shower Gingerbread

Published: Updated:
Total Time
Prep Time
Bake Time
Serves 16
Serves 16

About the bake

These baby shower biscuits have a gingerbread base. They are so easy to make and are perfect to take to a baby shower celebration.

10 ingredients7 steps


    1. Step 1

      Preheat the oven to 180°C, (fan 160°C, gas mark 4). Line a couple of baking sheets with baking parchment.

    2. Step 2

      Sieve the flour, ginger and bicarbonate of soda into a large bowl and using your fingertips rub the butter into the dry ingredients until it resembles fine breadcrumbs. Stir in the sugar.

      Ingredients for this step

      • Allinson's plain white flour (350g)
      • Ginger (ground) (1 tsp)
      • Bicarbonate of soda (1 tsp)
      • Billington's Unrefined Light Muscovado Sugar (150g)
    3. Step 3

      Whisk the beaten egg and golden syrup together then add this to the bowl and mix to form a dough.

      Ingredients for this step

      • Egg(s) (free range) (beaten) (1)
      • Silver Spoon Golden Syrup (4 tsp)
    4. Step 4

      Lightly flour the work surface then roll out the dough until it is 3-4mm thick, then use your babygro or other baby themed cutter, cut out the biscuits and carefully transfer onto the baking sheet.

    5. Step 5

      Place in the oven and bake for about 10 minutes until golden brown. Remove from the oven and leave to cool for a few minute, then transfer onto a cooling rack to cool completely.

    6. Step 6

      To decorate, use the food colouring to colour the white icing, kneading the icing until the colour is evenly distributed. Next roll out the icing on a surface that has been lightly dusted with icing sugar, until it is about 5mm thick. Use the same shaped cutter as the biscuit to cut shapes out of the icing.

      Ingredients for this step

      • Pink food colouring gel (1 tsp)
      • White sugar paste icing (500g)
    7. Step 7

      Lightly brush the surface of the biscuit with the apricot jam then carefully place the icing on top. Repeat with the other biscuits then leave to set. Decorate as desired.

      Ingredients for this step

      • Apricot Jam (2 tbsp)


    • For the Biscuits

      • 350gAllinson's plain white flour 
      • 1 tspGinger (ground) 
      • 1 tspBicarbonate of soda 
      • 100gButter (unsalted) (softened) 
      • 150gBillington's Unrefined Light Muscovado Sugar 
      • 1Egg(s) (free range) (beaten) 
      • 4 tspSilver Spoon Golden Syrup 
    • For the Decoration

      • 500gWhite sugar paste icing 
      • 1 tspPink food colouring gel 
      • 2 tbspApricot Jam 

    Nutritional information per 62g serving

    • Energy 309cal
    • Fat 7.9g
    • of which Saturates 4.6g
    • Carbohydrates 56g
    • of which Sugars 39g
    • Protein 2.7g
    • Salt 0.25g

    0 Baker Ratings

    No reviews yet!

    We'd love a slice of advice.

    Was it yum? Did the recipe work well? Did you customise the recipe?

    Let us know how you rate our bake?

    Baking Recipes and Baking Ideas

    Great recipes and more at

    Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.