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Gingerbread Horse Recipe

(makes 24 horse-shaped biscuits)


2 1/2 cups flour

1/2 cup sugar

1/2 tsp baking soda

1/2 tsp salt

One teaspoon of ginger

1/2 tsp nutmeg

1/2 tsp cloves

100g butter (substitute with 1/2 cup of Kremelta shortening if preferred)

1/2 cup golden syrup (substitute with molasses or treacle if you prefer)

1 egg (beaten)


Melt butter in a pot over low heat until just melted, not hot

In a bowl, thoroughly mix flour, soda, salt, and spices together

In another bowl add the melted butter. Add - in this order - sugar, golden syrup, eggs, and mix well

Next add the sifted flour mix. Start with two cups, then add a little more at a time. When the job is too hard for the mixer, turn mix onto lightly floured surface. Then knead the remaining flour into the dough

You can store the dough at this stage if you like - wrap in several layers of glad wrap and place in the fridge (for up to a week) or freezer. Thaw back to room temperature before use

Use the cookie cutter to create horse shapes in the dough. To ensure the dough is evenly spread when rolling it, use a couple of pieces of wood (about 6mm thick) as guides

Place shapes onto cooking paper on an oven tray and bake at 190C until slightly browned, then remove and cool

You can substitute butter with 1/2 cup of Kremelta if preferred.
- Similarly you can replace golden syrup with molasses or treacle.
- For Gluten Free biscuits, replace flour with Gluten Free baking mix