Skip to content

Christmas Gingerbread Hearts

Even if the weather is warm outside in New Zealand I still hanker for the winter comforts I associate with Christmas in England and Germany. I would rather have big slabs of chocolate covered marzipan, gingerbread and stollen than pavlova, cream and berries which is typical for a Christmas on this side of the world. Each year I also like to make gingerbread tree decorations which look fabulous for a day or two, then I can’t resist eating them and think what a shame it would be to let them go stale on the tree. So quick, out with the camera before they are all consumed!

This recipe produces a spicy and crisp gingerbread which is perfect for decorations and gingerbread houses. It is easy and quick to make and the baking time is very short. I hope you get a chance to make and enjoy them yourself.


  • 450g self raising flour
  • 110g butter
  • 1 tblsp ground cinnamon
  • 1tsp ground cardamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 200g honey
  • 200g castor sugar
  • 1 large egg (beaten)


  1. Preheat oven to 180 degrees centigrade.
  2. Place flour and spice into a bowl.
  3. Melt butter, sugar & honey in a pan over a how heat until sugar has dissolved.
  4. Add the honey mixture to the flour and spices, combine and leave to cool. Dough should come away from sides of bowl and form a ball.
  5. Allow mixture to cool for 10 minutes.
  6. Add the egg and kneed into dough.
  7. If the dough is too sticky then add some more flour.
  8. Wrap dough in plastic wrap and allow to rest in fridge for at least 20 minutes (you can leave it over night). If you use the dough immediately it will swell more when baking and loose it’s cookie shape.
  9. Roll out on a floured surface to 1/2 cm thick and cut out with Christmas cookie cutter shapes.
  10. Make a whole at the top of each cookie dough with a skewer or straw so you can thread ribbon once cooked.
  11. Line a baking tray with greaseproof paper and place cookies with space around them as they will expand when cooking.
  12. Bake for 10-12 minutes or until golden brown.
  13. Remove from tray once cooled.
  14. Decorate as desired with icing.
8 Comments Post a comment
  1. Jake Olasiman #

    I will try to make this recipe you got here. By the way for more ideas with regards to cookie cutters useful for christmas, I found this site christmas cookie cutter.

    December 17, 2009
  2. i love them! a cute idea also for lovely christmas gifts!
    wish you a sweet day,

    December 17, 2009
  3. I want an entire tree decorated with these. The only drawback is that I would eat all the ornaments on the first day! 😉

    December 17, 2009
  4. zested #

    This is such a charming idea, and photo!

    December 17, 2009
  5. I’m in love with this photo!

    December 17, 2009
  6. I’d have to rig the tree with tripwire & alarms if these were to have any chance of seeing out the day! Oh, and just to add to the chorus: you have a talent with the camera – very nice 🙂

    December 18, 2009

Trackbacks & Pingbacks

  1. Gingerbread Ice Cream « Pease Pudding
  2. Gingerbread House with the Daring Bakers « Pease Pudding

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: