Gingerbread trees

Gingerbread trees

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(42 ratings)

Prep: 15 mins Cook: 12 mins


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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  • 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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

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



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


  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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26th Aug, 2013
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.
12th Aug, 2013
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
9th Feb, 2013
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.
31st Dec, 2012
Crumbly ,! Had to add more water to bind. Doubled spice too.
30th Dec, 2012
Could I use this recipe for a gingerbread house?
21st Dec, 2012
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.
16th Dec, 2012
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
8th Dec, 2012
Really simple and easy to make, taste delicious. I swapped golden syrup for dark treacle as it just seemed more Christmassy.
29th Nov, 2012
I should have added that a pinch of salt and a dash of white pepper will help the flavour too.
29th Nov, 2012
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.


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