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Recipe: Ginger Christmas

692530_13037530I’m not dreaming of a white Christmas; I want mine to be a ginger one.

I’m kind of bored with the Christmas decorations I’ve had for eons so instead of going out and buying new ones, I’ve decided to make them.

Gingerbread Christmas ornaments are a cinch to produce and they look great on the tree – tasty too. You can also save money by making your own cutter out of cardboard. This recipe makes 20 – 24 and takes less than half an hour to prepare and cook.

Another ginger Christmas recipe tomorrow.

Gingerbread Decorations:


  • 75g softened butter
  • 50g caster sugar
  • ½ tsp bicarbonate of soda
  • 50g golden syrup
  • 2 egg yolks
  • 250g plain flour
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger


  1. Heat oven to 180C. Beat together the softened butter with the caster sugar until creamy. Stir in bicarbonate of soda, golden syrup and the egg yolks. Sift in the plain flour, ground cinnamon and ground ginger, then bring together with a wooden spoon.
  2. Shape into two balls, knead until the dough comes together, then chill for 30 minutes.
  3. Roll out one ball at a time, stamp out the decoration with the cutter, then re-roll the trimmings.
  4. Lift dough onto greased baking sheets and bake for 10-12 mins until slightly risen and golden brown. Cool on a wire rack.


  1. How long will they keep for? I imagine they’ll keep a couple of weeks in an airtight tin – but on a tree?

  2. I suspect if they are baked ‘hard’, with little moisture left in them they should keep OK for a few days. probably best made on the 23rd/24th then used for decoration, and eaten off the tree by the 26th.?

  3. There is every possibility in this house that they would never get the chance to go stale….