National Gingerbread Day - 19th November

National Gingerbread Day - 19th November

We're all about healthy living, and that doesn't mean it has to be all salads and leafy greens. For us, it's all about balance. 

In celebration of National Gingerbread Day, here's a recipe that's perfect for making gingerbread stars to hang on a Christmas tree (no judgement from us if it's up already, we won't tell!) or to make a gingerbread house. 

What you'll need:

  • Pan
  • Bowl
  • Baking Tray
  • Baking parchment
  • Rolling pin
  • Cookie Cutter of your choice
  • Piping bag and nozzle or spoons for icing
  • Oven pre-heated to 190°C or 170°C fan (Gas Mark 5)


  • 100g salted butter
  • 3 tbsp golden syrup
  • 100g dark muscovado sugar
  • ½ tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 225g Plain Flour
  • 50g Icing Sugar


Heat the butter, syrup and muscovado sugar together in a pan and stir until it's melted together, then put the pan to one side to cool.

Mix together the bicarb, ginger, cinnamon and flour in a bowl. Pour in the butter mixture and stir with a spoon until it comes together, then use your hands to bring together to form a dough. The dough should be soft at this point, but you can add a little extra melted butter if it's too crumbly.

Put the dough on a sheet of baking parchment, shape to fit the baking tray and lay another sheet of baking paper on top of it. Roll the dough out to a thickness of about half a centimeter. Carefully transfer to a baking sheet to keep it flat, leaving the baking paper, then chill in the fridge for about an hour.

Line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. If you use something like a star cutter and make a hole in the design, you'll be able to use ribbon to hang from the tree

Place the shapes on the lined baking sheet, and bake for 10-12 mins.  Leave to cool completely on the baking sheet.

While they're cooling, mix the icing sugar with 1-2 tablespoons of water – you want to create a consistency that’s thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with either a piping bag with a thin nozzle or a spoon.


  • Vegetarian
  • Gluten Free - just swap out the Plain Flour for your gluten free flour substitute of your choice
Nutrition: Per serving (16 slices)
Nutrient Unit
kcal 150
fat 5g
saturates 3g
carbs 23g
sugars 12g
fibre 1g
protein 2g
salt 0.2g


If you try this recipe please let us know how you got on, we'd love to see your creations!


Much love for the photo by Michele Purin on Unsplash

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