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Our quick and easy recipe for the sweet, spiced biscuit.

By Emma Knowles
  • 15 mins preparation plus resting
  • Serves 8
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Fruit-laden British favourites such as Christmas pudding, Christmas cake and mince pies still sweeten our festive season, but these traditional favourites often share the table with Italian panettone, a classic pavlova, a pile of sweet mangoes and a bowl of juicy cherries. 
The gingerbread house is one of our favourite festive foods, and while it may seem incongruous, we say if ever there's a reason to abandon logic and embrace whimsy and the child within, Christmas time is it.
The spiciness of gingerbread is very much a matter of taste - ours sits somewhere in between; adjust the spice levels to suit your palate.


  • 700 gm (4⅔ cups) plain flour
  • 190 gm each light brown sugar and dark muscovado sugar
  • 1 tbsp baking powder
  • 1 tbsp ground ginger
  • 1 tsp ground cloves
  • 220 gm cold butter, cubed
  • 180 gm golden syrup
  • 2 eggs


  • 1
    Process half of each of the flour, sugars, baking powder and spices in a food processor to combine well. Add half the butter, process to combine, then add half the golden syrup and 1 egg and process until mixture comes together (3-4 minutes). Turn onto a work surface, knead until mixture comes together, wrap in plastic wrap and repeat with remaining ingredients. Refrigerate to rest for at least 1 hour.