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20 mins + 10 mins
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Serves 12-24


  • 3 cups plain flour
  • 1 1/2 cups caster sugar
  • 1 Tbsp ground ginger
  • 2 tsp cinnamon
  • 200 g butter, melted
  • 1 Tbsp golden syrup
  • 1 egg, lightly beaten


1. Preheat oven to 180 degrees Celsius.

2. Combine flour, sugar, ginger and cinnamon in a large bowl.

3. Combine butter, golden syrup and egg in a small bowl. Stir the wet into dry ingredients.

4. Wrap in cling film and refridgerate for 15 minutes.

5. Roll dough out between two sheets of baking paper to a thickness of about 3mm. Cut out with Christmas-shaped cookie cutters and lift with a palette knife onto lined baking trays.

6. Bake for 10 minutes or until golden brown. Remove from the oven and cool on a wire rack. Biscuits must be completely cool before icing.

This recipe was sent in by Food to Love


Qty Price
Countdown Flour High Grade $1.80 ea
$1.80 ea
Chelsea Caster Sugar $3.49 ea
$3.49 ea
Mrs Rogers Eco Pack Ginger Ground $2.30 ea
$2.30 ea
Countdown Butter Salted $6.50 ea
$6.50 ea
Chelsea Golden Syrup
arrow icon exclamation icon Out of stock Out of stock
Countdown Eggs Half Dozen Free Range Size 7 $4.50 ea
$4.50 ea
Greggs Spice Ground Cinnamon $2.39 ea
$2.39 ea