Recipes » Biscuits » Recipes Details


Mini Gingerbread
Recipe from Tana Ramsay's 'Family Kitchen' cookbook)
Prep: 10 mins
Cooking time: 10 mins
Nut free and egg free)

Recipe Information:200g plain flour

1 teaspoon baking powder

2 teaspoons ground ginger

1 teaspoon ground cinnamon

75g butter

75g brown sugar

3 heaped tablespoons golden syrup


  • Oven 180 degrees celsius
  • Sift flour, baking powder, ginger and cinnamon
  • In a pot add butter, brown sugar and golden syrup – mix over low heat until runny – do not allow to boil
  • Pour pot mixture into dry mixture and mix together
  • Tip out on to a sheet of baking paper.  (Optional - lightly dust the baking paper with icing sugar.) Place another sheet of baking paper over the mixture and roll out to approximately 1cm thick
  • Use 'mini' biscuit cutters to cut out biscuits and place on to a lined baking tray.  Note - LTL uses the top layer of baking paper which was used when rolling out the mixture on the baking tray to reduce waste.
  • Bake for 10-12 minutes until lightly golden – do not over cook as the biscuits firm up when cooling

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