Gingerbread gift jars

Gingerbread gift jars

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(4 ratings)

Prep: 20 mins No cook

Easy

Makes 1 x 450g jar
Layer a jar with ingredients for delicious ginger biscuits and present as a thoughtful homemade gift

Nutrition and extra info

  • Baked gingerbread

Nutrition: per serving

  • kcal184
  • fat11g
  • saturates7g
  • carbs21g
  • sugars13g
  • fibre0g
  • protein1g
  • salt0.4g
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Ingredients

  • 100g soft light brown sugar
  • 1 tsp ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ¼ tsp allspice
  • ¼ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 50g chopped crystallised ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 225g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

Method

  1. Mix sugar with ginger, allspice and cinnamon. Spoon into a jar and pack down tightly. Add a layer of crystallised ginger. Mix flour with baking powder and bicarbonate of soda and spoon on top of the ginger. Put on the lid, decorate with ribbons and a cookie cutter.

  2. Label with cooking instructions: Mix 150g melted butter with 1 tbsp golden syrup and 1 egg yolk. Add to the dry ingredients, mix well, then knead to a dough. Chill for 15 mins then roll out. Cut into biscuits and bake at 200C/180C fan/gas 6 for 8-10 mins. Cool on a wire rack.

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Comments (15)

lizleicester's picture
3.75

Added a bit extra ground ginger and flour which made the biscuit mixture easier to roll and cut.

cazoo1968's picture

I want to make a cookie in jar gift, but don't want ginger flavour, and it has to be able to roll out and cut with a cutter. Could I use any other flavours in this instead of the ginger? Any one got any suggestions. thanks

catderbyshire's picture

Just made these biscuits as I intend giving the made up jar as presents- I found that 250 gm of flour worked better - used plenty of flour for rolling out & also chilled them again when cut out on the baking tray before cooking- they made a soft type biscuit but very nice

gfnatalie's picture

Hi all. In response to the comments above regarding the amount of flour used in this recipe, our assistant food editor Cassie reviewed the quantity and it has now been changed to 225g. We're really sorry for any inconvenience this may have caused and hope you enjoy the recipe- the amount has been updated on the ingredients list. All the best,

BBC Good Food web team

emmaathome's picture

Have you changed the jar size on the recipe to account for the extra flour? I have just bought ingredients and jars to make 6 of these as teacher gifts and no way is the mixture fitting in the 450g jar specified!

desbralass's picture

I've tried this recipe out now and this is what I did: followed the original recipe and found that I had a batter! After adding another 100gms flour,things went well and the cookies turned out very well.After reading a comment from butterybiscuitbase,I tried following the dry recipe ingredients,but used 50gms melted butter.It was a bit too dry,so I added another 10gms melted butter and all was well.

So perhaps there is a typo in the original recipe.The only downside is that there weren't as many cookies using the 60gms butter method!Thanks to all who commented...I now have another idea for gifts.

nickhaward's picture
1

We've just tried this using a jar received as a gift and the instructions attached. The resulting mixture is much too liquid and the biscuits merged into one big accidental tray-bake!

Brief on-line research suggests that using 60g of butter for this amount of flour would give a similar butter:flour ratio to other ginger biscuit recipes.

gandt810's picture

What size jar did everyone go for, is a 500ml jar big enough?

chembabe76's picture
4

Use 300g flour, then they work great - can be baked for shorter time if you prefer the softer doughy gingerbread.

julesthenorweegie's picture
4

I was the same as some of the other people here. I had to use closer to 250 g of flour. So maybe you could half the butter instead?
I wanted to try this recipe out before optionally giving these jars away, and I'm glad I did! Nont ooonly because there wasn't enough flour in the recipe, but also because once I got the dough all ready, the cookies turned out to be amazing! Crumbling in your mouth, and that lovely soft texture - will definitely make these again!

lizleicester's picture
3.75

Found my jar was too small and had to transfer to a bigger one so it is the reverse of the picture and a bit jumbled in the middle. Millie's comment has worried me. I was going to rely on these ingredients working without testing them but I'll now try out the instructions before I start again...

lizleicester's picture
3.75

Found my jar was too small and had to transfer to a bigger one so it is the reverse of the picture and a bit jumbled in the middle. Millie's comment has worried me. I was going to rely on these ingredients working without testing them but I'll now try out the instructions before I start again...

kimber8uk's picture

There is not enough flour in this recipe. I had to add a huge amount more to get a dough of the right consistency

Questions (3)

bettykippling's picture

What size jar is best???

goodfoodteam's picture

Hi bettykippling and biscuit5. Thanks for your question. Any 450g/1 lb capacity jar would be ideal for this recipe. 

biscuit5's picture

What size jar should I use for the ingredients to fill it as in the picture, please?

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