NZ Woman's Weekly

Gingerbread creations

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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