Christmas Gingerbread | Cinderella

Christmas Gingerbread

Prep Time
20 minutes
Cooking Time
15 minutes


2 cups flour
½ tsp baking soda
1 Tbsp ground ginger
1 tsp ground mixed spice
1 cup soft brown sugar
150g butter
1 egg
To decorate
½ cup icing sugar
Cinderella Currants
Cinderella Cranberries


1. Preheat oven to 180°C. (fan assisted)
2. Put flour, baking soda, ground ginger, ground mixed spice and brown sugar into a food processor. Add butter and process until the mixture resembles crumbs. Add egg and pulse to mix until the mixture comes together. Turn onto a lightly floured surface and knead lightly into a smooth ball. Refrigerate for 10 minutes.
3. Roll out gingerbread on a lightly floured surface or between 2 sheets of baking paper to a thickness of 5mm. Using cookie cutters, cut shapes and place on baking paper lined trays.
4. Bake for 8-10 minutes until golden and cooked. Leave on the trays for 5 minutes before transferring to a baking rack to cool. When cold ice and decorate as wished.

Xmas Reindeer:
Turn the gingerbread men upside down. Pipe ears and antlers. Place on currants for the eyes and a cranberry for the nose.

Mix icing sugar with 1 1/2tsp of hot water to make it a piping consistency.