Ingredients Jump to Instructions ↓

  1. 200g margarine or butter

  2. 200g caster sugar

  3. 350g black treacle

  4. 625g plain flour

  5. 1 teaspoon bicarbonate of soda

  6. 1 teaspoon salt

  7. 1 teaspoon ground nutmeg

  8. 1 tablespoon ground ginger

  9. 300g icing sugar

  10. 1/4 teaspoon cream of tartar

  11. 2 egg whites

  12. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190 C / Gas mark 5.

  2. Melt butter in a saucepan large enough for mixing the dough. Mix in sugar and treacle. Combine the flour, salt, bicarb, nutmeg and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.

  3. On a floured surface, roll out dough to .5cm (1/4 in) thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the centre is done. Place pieces onto baking trays.

  4. Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the baking tray, then remove to racks to finish cooling.

  5. When the gingerbread has cooled completely, make the icing cement. In a medium bowl, mix together icing sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until icing holds its shape. If necessary, add more icing sugar to thicken the icing. Cover icing with a damp cloth to prevent drying while you work.


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