Squiggly Wiggly Gingerbread

At a glance


1⁄4 cup golden syrup
1⁄4 cup brown sugar
1 1⁄2 tablespoons of ground ginger 1 tsp cinnamon
1 tsp bi-carb of soda
125g unsalted butter, cubed.
1 egg
2 1⁄4 cups plain flour, sifted.
extra flour for dusting
squeezable icing


  1. In a heat-proof bowl, combine the golden syrup, sugar, and spices and place over a saucepan of simmering water. When the sugar has dissolved, stir through the bi-carb and remove from heat when the mixture starts to bubble.
  2. Transfer to a large bowl and stir through the butter. Add the egg and 1 cup of the flour, stir with a butter knife to combine, then add the remaining flour, and mix until it forms a ball-shaped dough. Turn out onto a lightly floured bench and knead gently until it’s smooth and soft, cut in half wrap in some cling wrap, and refrigerate for 30 minutes.
  3. While waiting preheat oven to 180 degrees, fan forced, and line baking trays with grease-proof paper.
  4. Remove dough from the fridge and roll out each portion between two sheets of grease-proof paper approx. 5mm think. Use a cutter shape of your liking to cut out shapes and place them onto baking trays. Bake for approx. 9-11 minutes.
  5. Let them cool completely before letting your little ones go all ‘squiggly wiggly’ over them, it’s all about having fun with these ones!