The Best Christmas Gingerbread Recipe - Exclusive Access!

Gingerbread TeePee

Our first ever Sweetpea Pantry product was a biscuit mix called Ginger Giggles which made the most scrumptious, versatile and all-round amazing biscuits. Sadly as it wasn't gluten-free, we couldn't keep it in our newly formed free-from range but have decided (after much customer pestering - and rightly so!) so share the original recipe with you. This is great for a simple biscuit, a Gingerbread House or edible decorations - have some fun with this one.

Ginger Giggles Gingerbread Biscuit Recipe

150 grams Wholemeal plain flour

100 grams Rye Flour

80 grams Barley Flour

2 teaspoons ground Flaxseed

1 teaspoon Bicarbonate of soda

1 teaspoon ground Ginger

1/2 teaspoon Mixed spice

1/2 teaspoon Cinnamon

100 grams of Butter

4 tablespoons Golden syrup

1 Egg white

Mix all your dry ingredients together. Melt your butter and syrup together until bubbling and stir into your dry ingredients. Add your whisked egg white and stir dough into a firm ball, knead gently. Allow to cool slightly and then roll out on a floured surface until about 3-4mm thick. Cut into desired shapes and then bake in pre-heated oven (180 degrees) for 8 minutes until lightly browned. Decorate as desired and devour!



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