Gingerbread Recipe: Lyle's Gallant Gingerbread

If there’s one thing that’s better than a freshly baked gingerbread man, it’s a freshly baked gingerbread man with the added scrumptiousness of Lyle’s Golden Syrup. Try your hand at this easy gingerbread recipe and get your men on the march!

Prep Time
50 minutes
Cook Time
10-12 mins
  • 350g plain flour + extra for rolling
  • 1 level tsp Dr Oetker Bicarbonate Of Soda
  • 2 tsp ground ginger
  • 110g unsalted butter, cubed
  • 175g Tate & Lyle Light Muscovado Sugar
  • 1 large egg, beaten
  • Lyle's Golden Syrup Tin 3 tbsp
  • 1 Sachet Dr Oetker Free Range Egg White Powder (prepared as per sachet instructions)
  • 175g Tate & Lyle Icing Sugar


Follow this simple 5-step gingerbread recipe for the yummiest gingerbread folk you’ve ever tasted!



1.    First, rub the butter into a mixture of flour, bicarbonate of soda and ginger in a large bowl. Once you get fine breadcrumbs, add the Light Muscovado Cane Sugar.


2.    Make a well in the centre of the mixture, stir in the egg and 3 tbsp of Lyle’s Golden Syrup and mix with a wooden spoon to make a soft, smooth dough.


3.    Preheat the oven to 190°C/170° Fan, 375°F, Gas 5 – while it warms up, turn the dough out onto a lightly floured surface and knead. Roll the dough until it’s about 5mm (¼”) thick and stamp with a 13cm (5”) gingerbread man cutter. Transfer to two lightly greased baking trays (or trays lined with a sheet of baking paper), then re-roll the remaining dough and repeat the process.


4.    Leave cut-out gingerbread men to rest for about 20 minutes before baking. Then place them on the top and middle shelves of the oven and bake for 10-12 minutes, swapping the trays halfway, until they’re slightly darkened. Leave them on the baking trays for a few minutes to firm up, then transfer them to a wire rack and leave to cool.


5.    Don’t forget the icing! Prepare the egg white powder as per pack instructions and gradually sift over the Icing Sugar. When the consistency is a bit like toothpaste, spoon it into the piping bag with a fine No. 3 plain nozzle – ice the gingerbread men and leave to harden for a few hours.


You can’t make these gingerbread men without Lyle’s Golden Syrup! 

What makes this a great recipe? It’s Lyle’s Golden Syrup of course! Make sure you pick up our luscious syrup before you start baking.  

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•    If you can’t bear biting into these gallant little chaps, you can also use this gingerbread recipe to make different structures and shapes – like a picturesque little gingerbread house!


•    Our spiced gingerbread recipe tastes amazing with ice cream – use this recipe to make gingerbread biscuits and make your own gingerbread ice cream sandwiches! 


•    Although they’re gorgeous when they’re eaten fresh, gingerbread men are also patient – so you'll love sharing them later. You can even make some up to a month ahead and freeze in a lidded tub or make them up to 4 days ahead and store them in an air-tight container.


•    Feel free to get creative with your gingerbread men. Try icing on some expressions and adding little decorative additions, like gumdrop buttons!


•    Try adding a pinch of other spice if you’re feeling adventurous – cinnamon and nutmeg are some popular choices.


•    Be sure not to overwork your dough, your biscuits should be firm but not too tough.


•    Do you need a gluten-free gingerbread recipe? No problem! All you need to do is swap the plain flour for gluten-free flour.