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Traditional Christmas Gingerbread

  • Print Recipe



(makes 40)



  • 150g of cubed, unsalted butter
  • ½ cup of maple syrup
  • ½ cup of brown sugar
  • 1 teaspoon of bicarb soda
  • 3 cups of plain flour
  • 1 tablespoon of ground ginger
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of ground cloves
  • ½ teaspoon of baking powder
  • 1 lightly whisked egg
  • Choc chips or writing fudge to decorate (optional)


  1. Pre-heat oven to 180 degrees Celsius. Line 2 large baking trays with baking paper.
  2. Over medium heat, place the maple syrup, butter, and brown sugar in a saucepan. Stir until the sugar dissolves and bring to boil. Remove from heat and combine bicarb soda. Transfer to a heat proof bowl to cool.
  3. Sift flour, spices and baking powder over butter mixer. Add the egg and stir until well combined.
  4. Lightly flour a bench surface and place the dough on top. Gently knead the dough until smooth. Divide the dough into two portions. Shape each portion into a disc and cover and place in fridge for 45 minutes or, until firm.
  5. Roll one portion of dough between 2 sheets of baking paper until 5mm thick. Using Christmas pastry cutters, cut shapes from the dough and re-roll scraps. Place on a lined tray, 3cm apart to allow for spreading. Repeat until all the dough has been used.
  6. Bake in the preheated oven for approximately 8 minutes or, when firm to touch. Remove from oven and allow to cool for 5 minutes and then transfer to a wire rack to cool completely.
  7. Decorate as you wish and enjoy.