Gingerbread Dough Recipe
20 Reviews
About our Gingerbread Dough
Our simple recipe for the best gingerbread dough is quick and easy - what's better is the dough can be made ahead of time and placed in the freezer until you are ready to make some gingerbread men, or if you feel ambitious, a gingerbread house! To get started follow our simple gingerbread dough recipe.
How to decorate a Gingerbread Man
Struggling to find gingerbread man decorating ideas? We recommend whipping up some fondant icing, and popping it in a piping bag to get creative with a design, why not try a gingerbread lady or adding buttons with colourful sweets. Not only are they delicious sweet treats, they make thoughtful gifts too!
Just make sure the baked gingerbread has totally cooled before getting creative to avoid melting your icing.
Substitutions
You could even try our simple Vegan Gingerbread Dough Recipe which goes down a treat!
Ingredients
- 100gUnsalted butter (softened)
- 50gBillington's Unrefined Light Muscovado Sugar
- 225gAllinson's Plain White Flour
- 1/2 tspBicarbonate of soda
- 2 tspGinger (ground)
- 5 tbspSilver Spoon Golden Syrup
Method
Step 1
Place the butter and light muscovado sugar in a medium saucepan and heat gently until the butter has melted and the sugar dissolved. Stir until the mixture blends together, but do not boil.
Ingredients for this step
- 100gUnsalted butter (softened)
- 50gBillington's Unrefined Light Muscovado Sugar
Step 2
Take the saucepan off the heat and sieve in the flour, bicarbonate of soda and ginger and beat the mixture together, then add the golden syrup and beat until smooth. Add an extra tsp of ground ginger if you like your gingerbread a bit spicier.
Ingredients for this step
- 225gAllinson's Plain White Flour
- 1/2 tspBicarbonate of soda
- 5 tbspSilver Spoon Golden Syrup
- 2 tspGinger (ground)
Step 3
Turn the mixture out onto some cling film and pat into a flat disc, wrap tightly and chill for 30 minutes. The gingerbread can also be frozen, for up to 3 months.
How to Store Biscuit Dough
You can keep unbaked biscuit/cookie dough in your fridge for up to 3 days before baking or freeze for a month. Tightly wrap the dough in clingfilm when storing in these conditions.
Step 4
Step 4 - When it’s time to make your gingerbread biscuits if frozen remove the dough from the freezer and leave to defrost for 3-4 hours until it is soft enough to roll out. You can use this dough in any of our gingerbread recipes.