Gingerbread Baubles

I haven’t yet plucked up the courage to attempt a Gingerbread House, but was looking for an after school activity for the Smalls and a couple of friends last week, and thought that these would do the job very nicely.


The recipe I used for the gingerbread was from The Hummingbird Bakery book and is as follows:

This is what you need for about 30-40 biscuits (which sounds a lot, but they keep quite well, and also freeze once cooked):

  • 400g plain flour
  • 1.5 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1/4 tsp ground nutmeg
  • 180g butter softened (I use salted butter, but if you use un-salted, then add 1/4-1/2 tsp salt in with the spices)
  • 125g dark brown soft sugar
  • 1 medium free range egg
  • 125g black treacle

This is what you do:

  • Cream the butter and sugar until light and creamy
  • Add the egg and the treacle, turn up the speed on your mixer and mix well until it’s all combined-you may need to scrape down the sides periodically
  • Mix the flour, bicarb and spices, and add to the mix gradually
  • Mix well until it comes together
  • Knead briefly and shape into a flattish disc. Cut the disc in half (makes it easier to roll out later) and place each half in a sandwich bag (or wrap in clingfilm. Needless to say, I prefer the re-usability of a sandwich bag!)
  • Chill for at least an hour, or ideally overnight
  • When ready to bake, pre-heat the oven to 170C
  • Flour your work surface and roll out (if you have chilled overnight, you may need to take the dough out 10mins before you want to roll it, to allow it to soften slightly) to about 3-5mm thick
  • Use a round cutter (ours was about 7cm diameter, but go with whatever you ‘ve got-an upturned glass will do the job!) to cut out your ‘baubles’
  • We had no intention of them ever making it onto the tree, but still cut small holes for ribbon, to make them look more like baubles! I used the end of an icing nozzle-just be careful no to go too close to the edge
  • Bake for 10-12 minutes, and then allow to cool for 10 minutes before transferring to a cooling rack to cool completely
    Gingerbread baubles2

For the icing:

  • Icing sugar
  • Lemon juice

I did the kids a small bowl each and just mixed ‘some’ icing sugar, with enough lemon juice to make a spreadable consistency. The lemon flavour goes really well with the ginger.
Once the cookies have cooled, give each small a plate, a bowl of icing and a spoon. Place the sprinkles in the middle and stand well back…!

Gingerbread baubles4

Gingerbread baubles6

Gingerbread baubles8


If they leave you any, you can have a go at some slightly more ‘restrained’ versions:
Gingerbread baubles7



2 thoughts on “Gingerbread Baubles

  1. They look great! Thanks for sharing the recipe 🙂 drinking straws are great for cutting holes too if you don’t have a piping nozzle.

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