Gingerbread gift jars

Gingerbread gift jars

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(5 ratings)

Prep: 20 mins No cook


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

  • after baking

Nutrition: per serving

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


  • 100g soft light brown sugar
  • 1 tsp ginger



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

  • ¼ tsp allspice
  • ¼ tsp cinnamon



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

  • 50g chopped crystallised ginger



    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-…


  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, questions and tips

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14th Nov, 2015
Added a bit extra ground ginger and flour which made the biscuit mixture easier to roll and cut.
18th Nov, 2013
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
17th Nov, 2013
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
14th Nov, 2013
Made this again this year! I have figured out all the measurements for some tasty biscuits, and I posted them up on my blog here: All of them were finished by the end of my shift! I love how they are soft without being under cooked :D
gfnatalie's picture
3rd Jan, 2013
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
18th Dec, 2013
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!
27th Dec, 2012
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.
16th Dec, 2012
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.
13th Dec, 2012
What size jar did everyone go for, is a 500ml jar big enough?
11th Dec, 2012
Use 300g flour, then they work great - can be baked for shorter time if you prefer the softer doughy gingerbread.


20th Dec, 2014
What size jar is best???
goodfoodteam's picture
22nd Dec, 2014
Hi bettykippling and biscuit5. Thanks for your question. Any 450g/1 lb capacity jar would be ideal for this recipe. 
19th Sep, 2013
What size jar should I use for the ingredients to fill it as in the picture, please?
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