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

    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

    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, questions and tips

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leightaylor1
9th Dec, 2010
My 3 year old son and i just made these lovely biscuits! I read throught the reviews first and changed the recipe a little and they turned out lovely, sweet and tasty with just the right amount of spiceyness! in addition to the ginger and cinnamon (which i increased) i also added a big half a teaspoon of mixed spice and half a tsp of nutmeg. i put in a little more golden syrup to sweeten them up and replaced 40g of the flour with light brown muscavado sugar. i will definitely be making these again and very soon as we have eaten most of them already as they were so delicious warm and my house smells gorgeous now!!
lizzycarr
26th Nov, 2010
2.05
thought this was going to be great after reading reviews - however my dough crumbled despite following the reciepe and the finished result - not that flavoursome. will try one that uses treacle the next time.
tommyhyh
21st Dec, 2009
Anybody know how many tbsp 50g of golden syrup equivilates to, as I don't know how to weigh the golden syrup??
natalie_tadeusz
20th Dec, 2009
Definitely need more spice! But yummy.
alicia-foodoholic
25th Sep, 2009
5.05
Hey guys, Well made these and they are lovely! I used actual gingerbread cutters, they were a set of 4 daddy, mummy, little girl and little boy, sad aren't I. They are yummy cold and hot and easy to repair if all goes wrong. Should defiently try 5* Alicia
searchingforrecipes
28th Jun, 2009
4.05
After reading the previous comments I upped the amount of spice and they tasted good although they were a bit dry and powdery... I made koalas and kangaroos and they were perfect!
lorili70
10th Jun, 2009
5.05
This recepie is great. Really easy to do and taste lovely. I made a batch as gingerbread men instead of trees and my 3 children ate them all in 2 day's. Definitely a success!!!
niknak1601
16th May, 2009
4.05
Just made them today with a 10yr old. We added double ginger because of previous comments and they were fairly tasty. The best bit was decorating them afterwards!!!!! Will definitely make again.
LindsH
24th Dec, 2008
5.05
I tried this recipe once and thought that the texture of the biscuit was just what I wanted, but the flavour was seriously lacking so I swapped the sugar for Light Muscavado, the Golden Syrup for Treacle and seriously upped the spices with lots of ginger and nutmeg and a huge dash of cinnamon - They were delicious! I've tried loads of Gingerbread Biscuit recipes, but this is the one I'll be keeping and making again. =)
amyskea
17th Dec, 2008
Can anyone help me - this looks great but I just have fresh ginger. Can I use that? Would I grate it? How much? Cheers!

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