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


  • 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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21st Jan, 2012
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.
20th Dec, 2011
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.
16th Dec, 2011
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...
16th Dec, 2011
would a pinch of salt help flavour?
12th Dec, 2011
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.
7th Dec, 2011
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.
13th Nov, 2011
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!!
16th Sep, 2011
Forgot to rate!
16th Sep, 2011
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.
20th Dec, 2010
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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