NZ Woman's Weekly

Gingerbread creations

  • Courses

  • Occasion


This recipe is perfect for keeping the kids busy on a rainy day.

Create your own gift tags or simply shape the gingerbread into cookies for afternoon tea.

For an impressive table centrepiece, have a go at constructing this simple barn!

  • 375g butter
  • ¼ cup treacle
  • ½ cup golden syrup
  • 1 cup brown sugar
  • 6¼ cup plain flour
  • ½ cup self-raising flour
  • ¼ tsp baking powder
  • 2 tsp baking soda
  • 2 tbsp ginger powder
  • 1 egg, beaten


  • 1 egg white
  • 2 tsp lemon juice
  • 2-3 cups icing sugar

1 In a large saucepan, melt the butter, treacle, golden syrup and sugar together until smooth and glossy. Remove from the heat and let cool for 20 minutes. Sift in the flours, baking powder, soda, ginger and egg.

2 Gather the mixture into a large ball and gently knead together until smooth and evenly coloured. Wrap in clingfilm and chill for at least 30 minutes.

3 Roll out the gingerbread in small batches between sheets of baking paper, or with a little flour to stop any sticking, until 3-4mm thick. Cut into various shapes with cookie cutters or build your barn (see Go Online below).

4 Cook the gingerbread on lined baking trays at 165ºC for about 12-15 minutes until the edges are golden brown. The gingerbread will harden as it cools. Decorate with icing.

5 For the icing: whisk the egg white until foamy, but not peaking, then add the lemon juice and icing sugar until you have a “drizzling” consistency. Spoon into a piping bag and decorate.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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