Try our homemade gingerbread recipe then check out our gingerbread men, gingerbread cupcakes, vegan gingerbread, gluten-free gingerbread and parkin.

Looking for more edible Christmas gifts? Try our homemade nougat, Baileys fudge, tiffin and plenty more.


  • 150g slightly salted butter, cubed, plus extra for the tin
  • 70g caster sugar
  • 70g demerara sugar, plus 2 tbsp to sprinkle
  • 175g plain flour
  • 50g fine oats
  • ½ tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 50g crystallised ginger


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line the base and sides of a 20cm brownie tin with baking paper. Mix together the sugars, flour, oats, bicarb and spices in a large bowl. Rub in the butter then stir in the crystallised ginger. Press the mixture into the tin and sprinkle with 2 tbsp demerara sugar. Bake for 25 minutes, then cut into 9 squares and leave to cool in the tin. Will keep in an airtight container for a week.


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