Decorated gingerbread

Total time: 3hr 12m
Preparation Time: 60m

For 50 piece

Nutritional Information

Contains 83 Kcal, 1g Protein, 13g Carbohydrates, 4g Fat


  • Dry ingredients
  • 400 g white flour
  • 1 parcel sodium bicarbonate (approx. 5 g)
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 0.25 tsp ground cloves
  • a little allspice
  • Mixture
  • 1.5 dl maple syrup
  • 150 g ground cane sugar
  • 200 g butter
  • 2 tsp ginger, finely grated
  • 1 organic orange, use only a little grated zest
  • Reindeer
  • icing for writing (brown)
  • Smarties (only red ones)
  • Snowmen
  • 1 fresh egg white
  • 100 g icing sugar
  • 20 marshmallows (small)
  • icing for writing (red and brown)

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  • Dry ingredients

    Mix the flour, baking soda, salt and spices in a bowl.
  • Mixture

    Heat the butter in a pan. Add the sugar, maple syrup, ginger and orange zest, stir until the sugar has dissolved. Remove the pan from the heat, allow to cool slightly. Add the butter mixture to the dry ingredients, quickly combine to form a dough, cover and refrigerate for approx. 2 hrs.
  • To shape

    Roll out the dough in batches between two cut-open plastic bags to a thickness of approx. 3 mm. Use a round cutter to cut out circles (each approx. 6 cm in diameter), place on two baking trays lined with baking paper.
  • To bake

    Bake each tray for approx. 6 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
  • Reindeer

    On half of the biscuits, use a decorating pen to paint a small dot, stick a red Smartie to it, then use the pen to draw antlers and eyes.
  • Snowmen

    Combine the egg whites with enough icing sugar to make a thick glaze. Coat the remaining biscuits with it. Place one marshmallow on each biscuit, use the decorating pen to draw arms, eyes, nose and buttons.
  • Shelf life:

    Store in an airtight container for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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