Tip 5 - Gingerbread

So episode two of #GBBO is all about Biscuits.  Everyone loves to debate what their favourite is and whether you dunk or not.  Why not try out these bakes and post your pictures on www.facebook.com/Wilton-Cake-Decorating-UK.  We would love to see your creations!

Gingerbread Biscuits


180g butter
125g brown sugar
300g golden syrup
500g plain flour
¼ tsp salt
1tsp ground ginger
½ tsp bicarbonate of soda
Extra Flour for rolling



Pre-heat oven to 170 degrees C

Melt butter in a large pan over a low heat then add the sugar and syrup, remove from the heat and stir until combined

Add all the dry ingredients and mix until blended into thick dough. (you may need to use your hands at this point!)

Tip the dough out onto a floured board and knead with a little flour.  

Mould the dough into the desired shape or roll out and cut with your chosen cutters.

Place onto a baking tray lined with greaseproof paper.

Bake for aprox  20 minutes.

Note: The Gingerbread will be soft when taken from the oven so allow to cool before removing from the tray.

Wilton Roll Out Cookie Recipe

Ingredients - Cookies

350g plain flour
1 tsp baking powder
1 tsp salt
115g unsalted butter, softened
300g white granulated sugar
1 large free range egg
1 1/2 teaspoons Wilton Pure Vanilla Extract
½ teaspoon Wilton Almond Extract

Ingredients - Royal Icing

3 tablespoons Wilton Meringue Powder (03-704)
450g icing sugar
6-7 tablespoons water


Cookie Method

Preheat oven to 180ºC.

In large bowl, beat butter and sugar with electric mixer until light and fluffy.

Beat in egg and extracts.

Mix flour, baking powder and salt; add to butter mixture 100g at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.

On floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick.

Dip cookie cutter in flour before each use.

Bake cookies on ungreased cookie sheet 8-10 minutes or until cookies are lightly browned.

Makes approx 3 dozen 3 inch cookies

Icing Method

Beat all ingredients in large bowl with electric mixer until icing forms peaks and loses its sheen: 7-10 mins for a stand mixer, 10-12 mins for a hand mixer.

To thin icing for flow-in: add 1/2 tsp water at a time until reaching the correct consistency.

To check consistency drop a dollop of thinned icing back into the bowl.  If it sinks into the rest of the icing at a full count of 10 then you are good to go!

If you feel the icing is too thin add a little icing sugar and remix.

Note - Royal Iced cookies must dry for at least 24hrs