The Ultimate Gingerbread Dough
There’s something magical about the smell of gingerbread baking away in the oven, it’s Christmas in its purest form. Over the years I’ve tested countless doughs, and I can confidently say this is the only base recipe you’ll ever need. It’s reliable, easy to work with, and versatile enough for anything from classic gingerbread men to houses, wreaths, or even edible tree decorations. Once you’ve mastered this dough, the festive world is your oyster.
Ingredients
300ml golden syrup
150g soft light brown sugar
200ml condensed milk
4 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground black pepper
4 tsp baking soda
160g unsalted butter, room temperature
750g plain (all-purpose) flour
Method
Place the golden syrup, brown sugar, condensed milk, and all the spices into a saucepan. Heat gently, stirring until everything melts together, then bring it to a boil. Once you see the first large bubbles, remove from the heat immediately.
Pour the hot mixture into a stand mixer bowl (a hand mixer works too). Beat for one minute, then add the baking soda and continue mixing for another minute. The mixture will foam slightly.
Add the butter in small chunks, mixing until it’s fully incorporated.
Gradually add the flour until a dough forms. Tip onto a lightly floured surface and knead gently until smooth.
Divide the dough into four portions, wrap each piece, and refrigerate for at least 1 hour (overnight is best).
When ready to bake, preheat the oven to 180°C (fan). Roll the dough to about 3mm thickness, cut into your chosen shapes, and bake for 8–10 minutes until lightly golden. Cool on a wire rack before decorating.
Chef’s Tips
This dough holds its shape beautifully, making it ideal for building gingerbread houses.
If you want softer cookies, roll slightly thicker and bake for 7–8 minutes. For crisper biscuits (perfect for construction), bake closer to 10 minutes.
Chill the dough well—this prevents spreading and makes it much easier to cut neat shapes.
Store baked gingerbread in an airtight container for up to 2 weeks, or freeze the dough for up to 3 months.