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Lyle’s Lion Gingerbread Cookie

Prep

20 min

Bake

10-12 mins

Serves

8 to 10

Difficulty

Medium

About

Looking for a fun recipe to enjoy at Christmas? Why not try baking a Lyle's Lion Gingerbread Cookie!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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Step 1

Heat the butter, syrup and sugar together in a medium heavy based pan until melted. Allow to cool for 5 minutes.

Step 2

Mix together the spices, bicarb of soda and flour and add the melted ingredients, form a dough with the mix.

Step 3

Lay the dough between two sheets of baking parchment. Roll to a thickness of 1/2cm. Transfer to a baking sheet and chill for30 mins in the fridge.

Step 4

Heat the oven to 170c/ Gas Mark 5. When the dough has chilled a little use a cutter to cut out the lion shapes, place on a baking tray lined with parchment leaving some space between each biscuit, continue to re- roll the dough and cut out until all the mix is used up.

Step 5

Bake for 10-12 minutes. Allow to cool on a cooling rack.

Step 6

Decorate as much or as little as you like! with the white icing tube. Place the melted chocolate in a piping bag and use to pipe the eyes, nose of mouth of your golden lion!

Ingredients

Serving

1

Butter

Butter

Salted

100 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

3 tbsp
Fairtrade Dark Muscovado

Tate & Lyle Dark Muscovado Sugar

100 g
Baking-soda

Bicarbonate soda

1/2 tsp
Ginger

Ginger

1 tsp
Cinnamon

Cinnamon

1 tsp
Flour

Plain flour

225 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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