Gingerbread Shapes
Gingerbread has been a popular treat all over the world
for many years. It features in popular fairy tales such as an
edible house in ‘Hansel and Gretel’ and the ‘The Gingerbread
Man’ who comes to life and runs away. Use different-shaped
cutters to make seasonal treats for festivals and events.
Nutritional information per portion (38g):
calories
fat
saturates
sugars
salt
126.2
3.2g
5%
0.9g
5%
7.9g
9%
0.3g
5%
of an adult’s guideline daily amount
Wheat/gluten, dairy and egg
Equipment
Ingredients
Weighing scales
Makes 12-15 gingerbread
shapes
Baking parchment
Scissors
Small bowl
Measuring spoons
Fork
Sieve
Mixing bowl
Table knife
Rolling pin
Biscuit cutters
Fish slice
Cooling rack
1 egg
2 x 15ml spoons golden
syrup
250g self-raising flour
(plus extra for dusting)
LGC060
Baking trays x 2
2 x 5ml spoons ground
ginger
½ x 5ml spoon ground
cinnamon
50g soft brown sugar
50g butter OR
polyunsaturated margarine
Decorations such as
currants and glacé cherries
Pan stand
Top Tips
• Golden syrup is easier to measure if it is warmed for
a few minutes by putting the container in the bottom
of the oven or a pan of boiling water.
• Using baking parchment on the baking tray prevents
the biscuits from sticking and keeps the tray clean!
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
Skills used: 1, 4, 5, 8h, 9e, 9g,10 b, 10 d, 12a, 16.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Gingerbread Shapes
Method
1. Preheat the oven to 180°C/160°C fan or gas mark 4.
Prepare now, eat later
2. Cut pieces of baking parchment the same size as
the baking trays.
• The butter can be rubbed into the flour and
sugar in advance. Keep this in sealed plastic
bags in the fridge for up to 5 days.
3. Break the egg into a small bowl. Add the golden
syrup and beat together with a fork.
4. Sieve the flour, ginger and cinnamon into the
mixing bowl and add the sugar.
5. Add the butter or margarine to the flour and cut
the butter (if using) into 2cm pieces using the
table knife.
• Make the dough up to step 7, then wrap it in
cling film and keep in the fridge for up to 2 days.
• Store the gingerbread shapes in an airtight
container for up to a week.
LGC060
6. Rub the butter or margarine into the flour and
sugar using clean fingertips until the mixture looks
like breadcrumbs.
7. Add the egg and syrup mixture and stir with the
knife to form a stiff, smooth paste. Squeeze the
dough into a ball using your hands.
8. Sprinkle flour onto a clean, dry work surface and
rolling pin and roll the dough out evenly.
Something to try next time
• Try making different shapes and decorating them
with a variety of dried fruit and nuts or icing.
9. Using a biscuit cutter, cut out the shapes. Use a fish
slice to carefully place them on the baking tray.
10.Decorate with dried fruit. For example, if
making gingerbread people, use currants for
eyes and buttons and a small piece of glacé
cherry for a mouth.
11.Bake for 8-10 minutes in the middle of the oven
until golden.
12.Take the baking trays out of the oven and when the
biscuits are cool and hard, lift them onto the cooling
rack using a fish slice.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Skills used: 1, 5, 6, 7e, 8a, 8e, 8h, 9j, 16.