Christmas Gingerbread


Christmas testing and production is now in full swing and Katering at Home is humming along like a well-oiled machine.

Each morning I step into a bustling hive of activity, music blaring, chefs chopping, computers tapping away….

For many, like myself that work and have worked for Katering, this place is like a second home. Children are very much part of many of our lives and therefore become a solid fixture in much of our working lives. They often test our recipes (and our patience) and provide endless inspiration and ideas.

As part of our Bakery and Christmas range we wanted to provide a bake-at-home hands on product, sort of a family affair really. Something to keep kids entertained during the holiday period and something fun parents or grandparents could be part of and so the Gingerbread kit was born. Our mixture is nut-free, contains no food colours, preservatives or additives. They are available online from next week and have been sold through our Christmas markets.


These kits make a superb gift if your popping to a friends house for festive celebrations or just crack one open and bake at home with the kids. I make them each year with my kids and pop them out for Santa clause on Christmas eve with beer (and carrots for the reindeers of course!)

If you have purchased the kit you’ll need the following few fresh ingredients to get the ball rolling.


  1. 50g unsalted butter (room temp)
  2. 95g golden syrup
  3. 45ml cold water


Mix the butter and golden syrup for a few minutes by hand until glossy and well combined.

Tip in the contents of your Gingerbread jar, get little hands dirty and mix until the mixture forms a breadcrumb like consistency.

Make a small well in the centre and pour in cold water. I’ve used soda water as that’s what I found in the fridge, either is fine.

Now it’s time to bring the mix together, tip onto the bench and mix till just combined and the mixture forms a soft ball in your hands.

Wrap in plastic and rest for 30 minutes in the fridge to firm up.

When you’re ready to start rolling just throw a little flour onto the bench and roll the pastry out slowly to around 5 mm thick.

Cut out your gingerbread shapes and lay onto a tray lined with baking paper. You can scrunch up the off cuts of pastry and re-roll them a few times over. You should end up with about 10 large gingerbread men in the end.

Bake in a pre-heated 160c oven for around 15min. or until just coloured then rest until cool on a wire rack.

From there it’s totally up to you. Dust with a little icing sugar and enjoy with a cuppa or get creative with fondant, sprinkles and food colour and bring your little men to life.

We finished ours with a little white icing and a few sprinkles I rescued from the back of the pantry.

The dough will keep in the fridge for a week or freeze for 3 months.

Author: Katherine Hunt