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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13th Dec, 2008
Do u call this flickin crumble gingerbread? i followed the instructions and i got crumbles and thats it!?!?!?! these were horrible never making these again !!!!!!!!!!
12th Dec, 2008
I won't use this recipe again. It didn't taste of much, despite doubling the amount of ginger and cinnamon, and adding the same again of mixed spice. Plus, I found the dough really difficult to handle - it didn't roll well, and despite adding milk, and then extra flour, it was either too dry or too sticky. The dough for the gingerbread house was much easier to use, tasted better, and was more like a biscuit than a cake.
12th Dec, 2008
I just tried this recipe and following the recommendation from other comments, I used brown castor sugar and added a 1/2 teaspoon of nutmeg and upped the ginger to a full heaped teaspoon. But I'm a little disappointed as they haven't cooked very well at all, and there isn't any big ginger kick there either (which is the good old gingerbread i remember). Anyone got any suggested for how to give it some oomph? I'd planed to bake these as gifts for xmas. Thanks!
10th Dec, 2008
Great recipe, my kids loved helping me make this!
7th Dec, 2008
I'm thinking of making one huge batch of dough but baking it at different times over Christmas so they're always fresh - would I freeze the dough before baking, or after?
25th Nov, 2008
Yum!! Great for christmas :)
19th Nov, 2008
I made enough of this dough for a class of 30 children in year 1 of primary, who all made gingerbread at school with it. They loved it and it was so simple. Brilliant recipe that we will make again and again.
9th Nov, 2008
I doubled the amount of ginger as suggested but really wasn't impressed with this recipe. Very bland and not sweet at all - not like the gingerbread I remember as a child!
8th Nov, 2008
These are really easy to make and tasty too. We also added more ginger and cinamon which definitly helped bring out the flavour.
4th Aug, 2008
I made this recipe into little men instead of trees, the kids and husband love them.


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