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Wild Spiced Gingerbread

Prep Time:

30 mins to 1hr

Cook Time:

15 mins


makes 20




  • 12 oz plain flour

  • 1 tsp bicarbonate of soda

  • 8 heaped tsp magnolia petal powder

  • 2 tsp ground (sieved) herb bennet/clove root

  • 4 1/2 oz butter

  • 6 oz soft brown sugar

  • 1 egg

  • 2 tbsp. golden syrup

  • 2 tbsp. black treacle


Beat together the butter and sugar until light and fluffy. Stir in the flour, bicarb and wild spices. In a separate bowl combine the egg, treacle and syrup and pour in to the other ingredients, stirring until it forms a dough. Chill in the fridge for about 15 minutes or freeze and use at a later date. Preheat the oven to 180 degrees C, roll out the dough to about 2-3mm thick, use cookie cutters and bake for 10-15 minutes, checking at 10 minutes to see how it is. Enjoy straight away or store in an air tight container.

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