Christmas is coming! My fave bake this year for Christmas has been gingerbread.

I’ve tried a few different recipes and have found Rachel Allen’s to be the best. I first tried it a few months ago and made Halloween gingerbread. They went down really well. I planned to make some more again at Christmas time. And these went down a storm again.


I got to try making and piping royal icing for the first time. I use this recipe. I don’t know why I’ve waited so long to use royal icing. It’s not difficult to make, looks and keeps better on biscuits compared to glace icing. I will be using it all the time now!

gingerbread star


300g (11oz) butter
125g (4 1/2oz) caster sugar
125g (4 1/2oz) soft dark brown sugar
225g (8oz) golden syrup or treacle, (I use half of each)
725g (11lb 9oz) plain flour, plus extra for dusting
2 tsp bicarbonate of soda
3 tsp ground ginger
1 tsp ground cinnamon


1. In a large saucepan, melt the butter together with the sugars and golden syrup or treacle.
Sift the flour and bicarbonate of soda with the ground ginger and cinnamon into a large bowl.
Add the melted mixture to the dry mixture and mix together.
2. Knead the mixture for a few seconds until it all comes together.
Flatten the dough slightly into a round about 2cm (3/4 inch) thick.
Wrap with cling film and place in the fridge for 30 minutes.
3. Whilst the dough is chilling, preheat the oven to 180°C (350°F) / Gas mark 4.
Line two baking trays with parchment paper.
4. Remove the dough from the fridge.
Dust the work surface with flour and roll out the dough to about 5mm (1/4 inch) thick.
Cut out the shapes using cookie cutters and transfer onto the lined baking trays.
5. Bake in the oven for 12 minutes, or until they are slightly firm and drier on top, a little darker around the edges.
Allow the shapes to firm up on the trays for a few minutes then place them on a wire rack to cool.
When they have cooled, they can be iced, if you wish.


Royal Icing


1 egg white
1 tsp lemon juice
1 1/2 cups icing sugar, sifted


1. Using an electric mixer, whisk egg white with the lemon juice until combined.
2. Gradually add in sifted icing sugar on low speed until smooth.
3. Add food colour of your choice.
4. Pipe onto gingerbread.
Leave for 2-3 hours to set hard.
Use immediately or transfer to an airtight container as this icing hardens when exposed to air.

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