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Christmassy treats and lovely gift ideas, too!

Golden Gingerbread


Qty Ingredients
560g Plain Flour
1 tsp Baking Soda
1 tsp Salt
1 Piece of Stem Ginger Finely Chopped
2 tbsp Ground Ginger
2 tbsp Ground Cinnamon
  • Combine the dry mix ingredients together and set aside.


Qty Ingredients
5 tbsp Cold Water
1 Golden Gingerbread Chai Latte Pyramid Bag
100g Brown Sugar
4 tbsp Treacle
1 tbsp Ginger Syrup, From Stem Ginger
1 tbsp Golden Syrup
1 tsp Ground Cloves
250g Cold Salted Butter, Diced
  • For the hot mix, place all the ingredients together in a saucepan and bring to the boil.
  • Once boiled, whisk in the cold butter and strain the mixture over the dry ingredients.
  • Bring the ingredients together with a spoon and place the dough between two sheets of greaseproof paper.
  • Flatten and chill for at least an hour.
  • Once chilled roll out the dough and cut out gingerbread men shapes.
  • Place on a baking tray and chill again.
  • Preheat the oven to 180C and bake the biscuits for 10 minutes.
  • Allow to cool slightly on the tray before removing onto a cooling rack to cool down completely.

To Decorate

Qty Ingredients
300g Sifted Icing Sugar
1 Egg White
  • Beat the icing sugar and egg white together using a hand held mixer or a free stand mixer until really thick.
  • Place the mixture into a piping bag fitted with a round nozzle and pipe designs onto the gingerbread.
  • Leave to dry overnight.

Gingerbread Marshmallow


Qty Ingredients
1 Golden Gingerbread Chai Latte Pyramid Bag
120ml Boiling Water
4 tsp Powdered Gelatine
75g Golden Syrup
1 tsp Black Treacle
  • Brew the Golden Gingerbread Chai Latte Pyramid Bag in the boiling water and leave for 5 minutes and allow to cool down till warm.
  • Add the gelatine and stir to dissolve.
  • Add this mixture to a stand mixer bowl fitted with a whisk.
  • Add the golden syrup and treacle then mix this on low speed while you make the syrup.


Qty Ingredients
150g Sugar
85g Glucose
60ml Water
1 tsp Cinnamon
1 tsp Ground Ginger
  • Place everything in a saucepan except the spices.
  • Attach a candy thermometer and cook the mixture over a medium heat until the thermometer reaches 115C.
  • Remove from the heat and slowly pour into the tea and gelatine mixture.
  • Once added increase the speed to medium on the mixer and whip for approx. 7 minutes.
  • Increase the speed to high and add the spices.
  • Whip this for a few minutes then pour the mixture into the lined tin.
  • Leave to set for at least 5 hours or overnight.


Qty Ingredients
3 tbsp Cornflour
125g Icing Sugar
1 tsp Ground Ginger
½ tsp Cinnamon
½ tsp Cocoa Powder (Optional)
  • Combine all the ingredients together for the coating and dust on top of the marshmallows.
  • remove from the tin and cut into pieces.
  • Coat each of the cubes in the coating and dust of extra with a sieve.

Gingerbread Hot Chocolate


  • Combine all the ingredients together and heat over a medium heat till piping hot.
  • Pour into mugs and serve with gingerbread.

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