Hi guys long time no see, work has gone really bad it looks like I'm getting redundancy, so we are sort having a leaving party so I have done these Gingerbread as my contribution to the party 


Prep Time : 30 mins 
Cook Time: 15 mins 
Total Time: 45 Mins 
Makes 24


  • 125g Unsalted Butter Spread 
  • 100g Dark Brown Muscovado Sugar 
  • 4 tbsp Golden Syrup 
  • 325g Plain Flour, plus extra for dusting 
  • 1 tsp Bicarbonate of Soda 
  • 1 tsp Ground Ginger
  • 1 tsp Waitrose Signature Christmas Spice 
  • Icing Sugar or Waitrose Sparkling Spice Snow to decorate


  • 2 Baking Trays
  • Saucepan
  • Wooden Spoon
  • Large Mixing Bowl 
  • Sieve
  • Rolling Pin
  • Star & Men Cutters


  1. Preheat the oven to 170ÂșC Fan, Gas Mark 3. Line 2 large baking trays with baking parchment. 
  2. Melt the butter, sugar and syrup together in a medium saucepan, stirring occasionally, then remove from the heat. 
  3. Sieve the flour, bicarbonate of soda and ginger into a bowl, then stir the melted ingredients into the dry ingredients to make a stiff dough. Turn out onto a lightly floured surface and roll to a thickness of about 5mm. 
  4. Stamp shapes out of the dough using Gingerbread Cookie Cutters or cut round  templates. Place the shapes onto the lined baking trays and bake, in batches, for 15 minutes until golden brown.
  5. Remove from the oven. Leave to cool completely on a wire rack.
  6. Sprinkle with Icing Sugar or Signature Spice Snow Dust 


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