Gingerbread Train


  • 125g butter, softened
  • 90g Selati Muscovado sugar
  • 230g golden syrup
  • 375g flour
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • Royal icing
  • 1 egg white, beaten
  • 2 cups icing sugar, sifted
  • Squeeze of lemon juice


Preheat the oven to 180C.

Cream the butter and sugar well until very pale and fluffy.

Add the syrup, flour, spices and bicarb and mix until a smooth dough forms.

Roll the dough out on a floured surface or between two sheets of baking paper until 4mm thick. Refrigerate for 30 minutes if too soft.

Using train cookie cutters, cut out the shapes and place on a lined baking sheet.

Bake in the preheated oven for 8-10 minutes or until golden and crisp. Allow to cool completely.

To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir before placing in a piping bag.

Ice the biscuits with the royal icing, using sweets to decorate if desired.

Store in an airtight container.


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