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Gingerbread trees

Gingerbread trees

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(39 ratings)

Prep: 15 mins Cook: 12 mins

Easy

Makes 20-24
Enjoy this recipe for golden gingerbread trees - make them to eat on their own, or to decorate your Christmas cake

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per biscuit

  • kcal96
  • fat4g
  • saturates2g
  • carbs15g
  • sugars5g
  • fibre0g
  • protein2g
  • salt0.17g
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Ingredients

  • 75g softened butter
  • 50g caster sugar
  • ½ tsp bicarbonate of soda

    Bicarbonate of soda

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

  • 50g golden syrup
  • 2 egg yolks
  • 250g plain flour
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger

    Ginger

    jin-jer

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

Method

  1. Heat oven to 180C/fan 160C/gas 4. Beat together the softened butter with the caster sugar until creamy. Stir in bicarbonate of soda, golden syrup and the egg yolks. Sift in the plain flour and ground cinnamon and ground ginger then bring together with a wooden spoon. Shape into two balls, knead until the dough comes together, then chill for 30 mins. Roll out one ball at a time, to about 2 x £1 coin thickness. Stamp out trees with a 7cm cutter, then re-roll the trimmings. Lift dough onto greased baking sheets and bake for 10-12 mins until slightly risen and golden brown. Cool on a wire rack. Will keep in an airtight container up to a week.

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Comments (46)

jozine's picture
3

These turned out more like a biscuit rather than gingerbread. Needless to say they still went down a treat. However, would not use this recipe again for gingerbread, and also need more spice.

Tasha92's picture

used this recipie for a friends wedding - very crumbly but work with it for at least 5 mins and it eventually comes together! and triple the spices at least for the perfect biscuit - very nice thanks

bakingtiger's picture
1

I'm an experienced baker, but I couldn't get this recipe to work. Like some of the other posters, the final dough was very dry, I added a little milk, but there seemed to be too much flour for the wet ingredients. Not making this again I'm afraid.

jamgeorge's picture

Crumbly ,! Had to add more water to bind. Doubled spice too.

bakingcrazy's picture

Could I use this recipe for a gingerbread house?

eclectikat's picture
4

I had meant to heed the comments about blandness and use a mix of golden caster sugar and brown sugar, only to find I didn't have any. I did up the ginger quite a lot, which I'm glad of because they were still quite mild. Turned out nice, but I would prefer more flavor as well. Also they were quite as crisp as I'd have liked, but maybe they needed baking a bit longer to brown up a bit. Will try again, think I may substitute some of the golden syrup for treacle and add a few more spices.

missflorrie's picture
3

You could taste the spices but only slightly so next time I will add more ginger and cinnamon. I did however put cinnamon sugar on top of them before I put them in the oven and that was very nice :) Will make again but add more spices next time! x

rosieniawm's picture
5

Really simple and easy to make, taste delicious. I swapped golden syrup for dark treacle as it just seemed more Christmassy.

laonie's picture

I should have added that a pinch of salt and a dash of white pepper will help the flavour too.

laonie's picture

In answer to a few questions. Don't use fresh ginger, use ground, glace, sugared or stem. The dough can be frozen before cooking. You need to triple the spices at least. If the dough won't roll out then it's likely you havn't creamed the butter and sugar well enough at the first stage. Aim for the mixture to look very pale and creamy and use large eggs. I hate that you can't directly answer people's questions on this site, and that the oldest posts always show up first, with no way to edit. With popular recipes, this means the newest questions and comments will never be seen. I love the site, but that is a really 'primary school' error of design.

baker231's picture
5

Have made these biscuits loads of times now, and always add about 1.5 tsp of both cinnamon and ginger. Everyone loves them and they're usually gone the same day I make them! Great recipe thanks.

chinnymummy's picture
5

Made this recipe today and it was fantastic! And the whole family loved it too. I have to say that after reading the comments I made the following changes: 1) I added more cinnamon, ginger and also added nutmeg and mixed spice as well to add more taste. 2) Instead of using caster sugar I substituted soft dark brown sugar. 3) I used half black treacle and half golden syrup to give it a darker colour. Some people said that the mixture was crumbly. It did appear that way at first but you really have to knead it for at least five minutes to get it to start sticking together. So don't get disheartened. I made these in the traditional gingerbread man shapes and put some previously made toffee icing to stick on smartie buttons and it worked a treat. Even my fussy 3 year old knocked one back. The ultimate seal of approval.

rmarsh90's picture
1

Extremely disappointing. Tried doubling, trebling, quadrupling the recipe and they still came out TASTELESS. Would recommend using a different recipe. No gingerbread houses for the kids this year...

fudgeyflower's picture

would a pinch of salt help flavour?

workingmum's picture
5

Best gingerbread recipe ever! Although I do add 2 - 3 tsp of ginger 'cause I like my gingerbread gingery. I've been using this recipe for ages to make all sorts of gingerbread biscuits and it's never failed.

baker231's picture
5

These gingerbread biscuits are great! I add a bit more cinnamon and ginger to really make them taste good and they always go down well.

amydoodlebug's picture
1

I highly doubt i will ever use this recipe again unless i just want crumbles!!
It just wouldnt bind to make the balls. Even after adding an extra load of butter, still very crumblery. Managed to get 4 stars out of the mixture by pushing it with my hands.
Also after reading the comments i added dark muscavardo sugar and doubled the quantity of ginger and cinnamon as well as adding 1tsp of mixed spice!
it had the right colour smell and taste just TOO crumberly!!

sandra51's picture
5

Forgot to rate!

sandra51's picture
5

Lovely recipe, made these for a camping trip. Didn't bother with gingerman shapes, just fluted round biscuits and topped with crystalised ginger before popping in the oven. Sprinkling of caster sugar once out of the oven and they are good to go.

clairella1972's picture
3

I agree with other posts a little bland even though doubled the ginger and used part dark sugar. More like a cake than traditional gingerbread. Having said that - really quick and simple to make so not too disappointed.

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