Gingerbread Cookies (Egg Free)



Ooooh Christmas is only weeks away! What Christmas baking do you have planned?

I’m so happy to introduce a new guest blogger Kara! I have known Kara since we went to Intermediate many years ago! She is a knowledgeable and experienced baker, cake master, nanny, Mum and also pregnant with her second child. Kara will be sharing a recipe on the blog each month! Tried and tested recipes we highly recommend you to try with your children.

Today Kara is sharing a Ginger bread men cookie recipe she made with her daughter Keira.  This recipe is EGG FREE and comes from the Donna Hay Kids Magazine.



Makes 16


  • 125g butter, softened
  • 1/2 cup (90g) brown sugar
  • 2/3 cup (230g) golden syrup
  • 2 1/2 cups (375g) plain flour, sifted
  • 2 teaspoons ground ginger
  • 1 teaspoon bicarbonate of soda
  • m&ms to decorate


  • 1 1/2 cups (240g) icing sugar, sifted
    1 1/2 tablespoons boiling water


  • Preheat oven 180C. Place the butter and sugar in an electric mixer and beat for 10-12 minutes or until pale and creamy.
  • Add the golden syrup, flour, ginger and bicarbonate of soda and beat until mixture just comes together to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Roll dough out between 2 sheets of non-stick baking paper until 5mm thick. Use gingerbread cutters to cut shapes from the dough. Place on baking trays lined with non-stick baking paper and bake for 10-12 minutes or until golden. Cool on trays.
  • Place the icing sugar and boiling water in a bowl and mix to combine.
  • Spoon icing into a piping bag with a 3mm nozzle and decorate the gingerbread
  • Tip: An easy way to decorate your cookies is to press the m&ms into the dough before you bake them, saves on time and mess


You can see more recipes on Kara’s food blog Kara’s Cakes and you can follow Kara on Instagram HERE



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