Christmas Gingerbread

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. 1 large egg yolk
  5. 1 tbsp ground ginger
  6. 2 tsp mixed spice
  7. 1 tsp bicarb-soda
  8. 2 1/2 cups (375g) self-raising flour, sifted
  9. Queen Royal Icing
  10. 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 and brown sugar 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. See their full range on the Dr.Oetker Australia website.

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