Skill Level Easy
Cooking Time 50 mins
Servings 20


125g butter, softened
½ cup Capilano honey
½ cup dark brown sugar
1 egg yolk
2½ cups plain flour
1 teaspoon bicarbonate of soda
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
Queens coloured writing icing tubes
Lollies and sprinkles to decorate


  • 1

    Using an electric mixer, beat butter, Capilano honey and dark brown sugar together in a medium bowl until creamy. Add egg yolk and beat until combined.

  • 2

    Sift flour and bicarbonate of soda together and add to creamed mixture. Stir with a wooden spoon until combined. Use your hands to gather into a firm dough. Knead lightly, then divide into 2 discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.

  • 3

    Preheat oven to 170ºC. Line 2 large baking trays with non-stick baking paper.

  • 4

    Knead one disc until smooth. Roll out on a floured board to 3 mm thick. Use a variety of Christmas cookie cutters (we used a 12cm high cutter) to cut shapes. Use a small spatula or butter knife to help carefully transfer the shapes onto the prepared trays 2cm apart. Gather scraps and re-roll to make more shapes.

  • 5

    Bake for 8-10 minutes or until golden, swapping shelves halfway through cooking time. Stand on trays 10 minutes, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough.

  • 6

    Make icing: Place egg white into a small bowl. Using the electric mixer, beat for 5 seconds. Gradually beat in half of the sifted icing sugar, then beat in lemon juice. Gradually beat in remaining icing sugar. Spoon into a piping bag fitted with a small plain nozzle.

  • 7

    Decorate with Queens coloured writing icing tubes. Use small dots of icing to secure sweets. When icing has set, store gingerbread in an airtight container for up to 1 week.

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