Christmas Baking Essentials - Gingerbread & Mincemeat



  1. Preheat the oven to 180 and line two baking sheets with baking paper
  2. In a large bowl, sieve the flour, spices, and bicarbonate of soda
  3. Melt the butter, golden syrup and sugar until dissolved, add to the dry ingredients and  stid until forms a still dough. Leave to rest in the fridge for an hour 
  4. Lightly flour a work surface and roll the dough until 5mm thick, using a cutter, cut shapes as desired and transfer on to lined baking trays
  5. Bake for 12 minutes until golden brown and delicious
  6. Leave to cool on a wire rack and decorate with icing pens and edible glitter and sweets



  1. Put all the ingredients into a large pot except the alcohol and simmer for 10 minutes
  2. Allow to cool and add the Alcohol
  3. Spoon the mincemeat into sterilised jars and keep in a cool dark place until ready to use
  4. I like to use sweet pastry to line the tart shells but shop bought shortcrust works well too

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