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Gingerbread Cookies (adapted from Gingerbread Men)



2c Flour

1 Tbsp Ground ginger

1c Brown Sugar

150g Butter, cubed

1 Egg, beaten

1 Tbsp Golden Syrup


In a food processor, combine flour, ginger and brown sugar. Add butter and mix until it resembles fine breadcrumbs. Add egg and golden syrup then mix again until combined. Tip dough onto a lightly floured surface and knead until combined. Roll dough out until 5-6mm thick. Chill dough in fridge for 10-15 mins (shapes are much easier to cut from chilled dough). Preheat oven to 180C. Cut out shapes from dough, re-rolling excess dough each time. Place shapes onto a tray lined with baking paper. Bake for approx 10 mins until lightly golden brown. Cool on a wire rack and add your fondant once cooled.

*1x Recipe makes just enough for our large gingerbread house cutters rolled at 6mm thick (it's tight, you may find it easier to make 2x recipe then make some cookies with the leftover dough).


Vanilla Sugar Cookies (recipe by Juliet Sear via - We love this recipe if you're in a hurry - you don't need to chill the dough!


200g Butter (salted, room temperature)

200g/1c Raw Caster Sugar (super-fine raw sugar)

2 tsp Vanilla Extract

1 Large egg, lightly beaten

400g/3¼c Plain Flour, sifted


Preheat the oven to 180°C and line a tray with baking paper. Put the butter and sugar into a mixing bowl. Add the vanilla extract. Mix on slow speed in an electric mixer or beat by hand until just combined. Add the egg and mix, still on a slow speed, or use a wooden spoon, until fully incorporated. Tip in all the flour and continue to mix until a dough is formed. If the mixture is a little sticky, add a little more flour. If it's a bit dry, add a few drops of water. Roll the dough out on a clean, floured surface - use plenty of flour to prevent sticking. Roll to a thickness of about 5-6mm. Cut out cookies, bake approx 10-12 mins until lightly golden.