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Gingerbread Physiotherapists




75 g of light brown sugar

2 tbsp golden syrup

1 tbsp molasses (black treacle)

1 tbsp water

1 tsp ground cinnamon

2 tsp ground ginger

pinch of ground cloves

zest of one orange


100 g of butter


1/2 tsp baking soda


235 g cake flour


mixture of icing sugar and water (to form a thin paste)

ready to roll coloured icing


Heat A in a large pot until starts to boil, then remove from heat.

Add B (butter) and melt;

Add C (baking soda) and stir (will foam!). Make sure ingredients are all properly incorporated;

Add D (flour) and mix into a smooth paste.

Remove from pot, and place in bowl. Cover and let rest for at least 30 min until the dough thickens.; heat oven to 180; roll and shape dough with cookie cutters!

Bake at 180 for 10-12 min.

To decorate, allow cookies to cool on a wire rack; roll out icing to desired thickness, and place cookies on icing, using a delicate knife (such as a paring knife) trace the shape of each cookie into the icing, remove cookie, cut icing. Using the icing sugar mixture spread a thin layer on the cookie (don't use too much as this is the glue and you don't want it to drip over the sides of the cookier), and then place cut coloured icing on top.