It just wouldn’t be Christmas without Gingerbread! These are the perfect, small, spicy biscuits, for an evening spent wrapping gifts.


  1. 125g butter
  2. 1/2 cup (125ml/175ml) golden syrup
  3. 1/2 cup (80g) brown sugar
  4. Queen Vanilla Bean Paste
  5. 1 large egg yolk
  6. 1 tbsp ground ginger
  7. 2 tsp mixed spice
  8. 1 tsp bicarb-soda
  9. 2 1/2 cups (375g) self-raising flour, sifted
  10. Dr. Oetker Royal Icing
  11. Dr.Oetker Ready to Roll Icing White


  1. Step 1

    Preheat oven to 160C (fan forced) and line two baking trays with baking paper.

  2. Step 2

    Combine butter, golden syrup, brown sugar and Vanilla Bean Paste in a small saucepan and heat, stirring over low heat until melted.

  3. Step 3

    Transfer the mixture to a large bowl or the bowl of an electric mixer and set aside to cool.

  4. Step 4

    Stir in the egg yolk and remaining dry ingredients to form a soft dough then turn it out onto plastic wrap and press into a flat disc then wrap it up. Refrigerate the dough for 1 hour to firm up.

  5. Step 5

    On a floured surface, roll the dough out to 7-8mm cut out desired shapes with a lightly-floured cookie cutter.

  6. Step 6

    Place on a baking paper-lined tray and bake for 7-10 minutes until lightly golden.

  7. Step 7

    Leave them to rest on the trays for 5 minutes then transfer to a wire rack to cool completely. Ice with Royal Icing or Ready-to-Roll icing.

We love Dr.Oetker Ready to Roll Icing & Royal Icing. See their full range on the Dr.Oetker Australia website.

For more great ways to decorate with Ready to Roll Icing, click here.

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