---
title: "RECIPE: Christmas in Gingerbread Land"
description: Christmas is coming and the menu is about to get Ginger n Spice-y! Check out this Bondi Chai twist on the classic gingerbread biscuit recipe. Yum!
image: https://blog.bondichai.com.au/hubfs/CMS/Blog/Social%20Feature%20Images/bondi-chai-gingerbread-recipe-myriam-zilles-social.png
---

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RECIPE

# Christmas in Gingerbread Land

Posted by The Buzz Team

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When we think about treats and desserts at Christmas time we think about chocolates, trifles, pavlova, fruit cakes and...

 

... Gingerbread biscuits! 😋

 

They come in all shapes and sizes, including men, trees, stars and even houses. Some are plain and others are decorated with delicious icing. 

 

We've put our own *Ginger n Spice* spin on the classic Gingerbread recipe from [Australia's Best Recipes](https://www.bestrecipes.com.au/recipes/gingerbread-people-recipe/ogf6fvm5).

 

 

![bondi-chai-gingerbread-recipe-cyrus-crossan](https://blog.bondichai.com.au/hs-fs/hubfs/CMS/Blog/Body%20Images/bondi-chai-gingerbread-recipe-cyrus-crossan.jpeg?width=375&height=219&name=bondi-chai-gingerbread-recipe-cyrus-crossan.jpeg)

📷 [Cyrus Crossan via Unsplash](https://unsplash.com/@cys_escapes)<https://www.taste.com.au/recipes/cannoli-vanilla-custard/1bf2b797-79ef-4a65-8ee9-bdf6e83e7d43>

 

***What's in it?***

 

** For The Dough**

- 125g Butter

- 2 Tbsp Golden Syrup

- 1/4 Cup [Bondi Chai Ginger n Spice](https://www.shop.bondichai.com.au/collections/products/products/ginger-n-spice-250g-pack)

- 1/2 Cup Brown Sugar

- 1 Egg, lightly beaten

- 2 3/4 Cups Self-raising Flour

- 1/4 Tsp Salt

- 2 Tsp Ground Ginger

- 1 cup brown mini M&Ms, *to decorate

 

** For The Icing**

- 1 Tbsp [Bondi Chai Ginger n Spice](https://www.shop.bondichai.com.au/collections/products/products/ginger-n-spice-250g-pack), plus a little extra for dusting

- 1 Tbsp Water

- 1 Egg white

- 1 2/3 Cup Icing Sugar, sifted

- 1/4 tsp lemon juice

 

** Equipment**

- Cookie cutters

- Measuring cups and spoons

- Whisk

- Rolling pin

- Piping bag or zip-lock bag (and scissors)

- Bench mixer or hand-held electric beaters and a mixing bowl

- Large baking trays

- Baking paper

- Cling wrap

 

![bondi-chai-gingerbread-recipe-anshu-a](https://blog.bondichai.com.au/hs-fs/hubfs/CMS/Blog/Body%20Images/bondi-chai-gingerbread-recipe-anshu-a.jpeg?width=429&height=250&name=bondi-chai-gingerbread-recipe-anshu-a.jpeg)

📷 [Anshu A via Unsplash](https://unsplash.com/@anshu18)

 

***How does it go together?***

 

The Gingerbread

1.   Preheat oven to 170°C/150°C fan-forced.

2.   Line 4 large baking trays with baking paper.

3.   Place butter, syrup, Bondi Chai and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture is melted and smooth.

4.   Remove from heat. Set aside to cool for 20 minutes.  
5.   Add the egg and stir to combine.

6.   Sift flour, salt and ginger over the sugar/butter mixture. Stir together until well combined.¹

7.   Divide dough into 2 portions.

8.   Shape each portion into a disc shape, wrap in cling wrap and refrigerate for 1 hour.  
9.   Roll out 1 dough disc between 2 sheets of baking paper until 5mm thick.

10. Cut shapes from the dough using the cookie cutters. Re-roll scraps and continue to cut shapes.

11. Place on baking trays approx. 2cm apart.

12. Bake 1 tray for 10 to 12 minutes or until golden brown. Repeat for the remaining trays. 

13. Transfer to a wire rack to cool completely.

The Icing

1.   Lightly whisk egg white until frothy.¹

2.   Dissolve 1 tbsp of Bondi Chai with 1 tbsp of boiling water. 

2.   Gradually add icing sugar, whisking until smooth and combined.²

3.   Stir in lemon juice and the Bondi Chai mixture.

4.   Spoon icing into a snap-lock bag and snip off 1 corner or spoon icing into a piping bag.

5.   Pipe eyes and a mouth onto each person. Pipe a little icing to form buttons. Top with M&M Minis.

6.   Sprinkle a little extra Bondi Chai over the cookies.³ 

6.   Use the remaining icing to decorate.

7.   Set aside for 1 hour or until set. Serve.

***Hot Tips:***

1.   Can be done by hand, but it will take longer, so use an electric mixer if you can. Make sure not to over-whisk the egg whites for the icing.

2.   The more icing sugar you add, the harder it will be to mix by hand, so add 1/2 tsp of hot water in small increments to loosen up the mixture. Alternatively, use an electric mixer. 

3.   If you sprinkle too much Bondi Chai over the iced biscuits and want to remove it, use a silicone pastry brush to carefully sweep away the excess.  

 

If you want to add a little bit extra to the icing designs on your biscuits, you can separate some of the mixture and add different food dyes, or use extra cake decorating embellishments like eyes, stars, or anything you desire. 

 

![bondi-chai-gingerbread-recipe-ksenia-yakovleva](https://blog.bondichai.com.au/hs-fs/hubfs/CMS/Blog/Body%20Images/bondi-chai-gingerbread-recipe-ksenia-yakovleva.jpeg?width=429&height=250&name=bondi-chai-gingerbread-recipe-ksenia-yakovleva.jpeg)

📷 [Ksenia Yakovleva via Unsplash](https://unsplash.com/@ksyfffka07)

 

What are your favourite Christmas time treats? Let us know in the comments below. 

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