Gingerbread recipeDownload printable recipe
Gingerbread has been enjoyed at Christmas for many many years. Learn how to make your own festive gingerbread with this easy-to-follow recipe card.
Preheat the oven to 180C, 160C fan, or Gas Mark 4.
Use scissors to cut the pieces of parchment to fit the size of the baking tray.
Make sure your chopping board is secure, then grate the orange by moving it in a downwards motion on the grater. Only ever grate in one direction.
Use the bridge technique to slice it in half. Juice both halves of the orange and set aside.
Break the egg into a small mixing bowl. Add the grated orange zest and two tablespoons of the orange juice to the bowl. Use a fork to beat the mixture.
Sieve the plain and wholemeal flour into a medium mixing bowl. Then add in the ground ginger, ground cinnamon and bicarbonate of soda and sugar.
Cube the spread using a table knife and add to the bowl. Use your fingers to rub it into the flour and sugar until the mixture looks like breadcrumbs.
Tip the egg mixture into the bowl. Stir well until it becomes a smooth, stiff paste which you can squeeze into a ball.
Make sure your workbench is clean and dry and sprinkle extra flour across it. Lightly dust your rolling pin with flour too.
Place the dough on the bench and use the rolling pin to roll the dough out evenly.
Using a biscuit cutter, press into the dough to make shapes of your choice. Carefully scoop under the shapes and place them onto the baking tray.
Decorate with anything you like!
With oven gloves on, place the baking tray into the centre of the preheated oven. They should take about 8-10 minutes to cook, or until they're golden.
When they're golden, remove the tray from the oven and leave to cool on a cooling rack. When the biscuits are cool and hard, they're ready to eat!
To make chocolate orange gingerbread shapes, replace 1 tablespoon of plain flour with 1 tablespoon of cocoa powder.