Ultimate gingerbread

Gorgeous with ice cream, or as a cheesecake base

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Ultimate gingerbread

Ultimate gingerbread

Serves Makes 8 to 10 pieces
Time Cooks In25 minutes plus cooling time
DifficultySuper easy
Nutrition per serving Plus
  • Calories 493 25%
  • Fat 21.2g 30%
  • Saturates 13.4g 67%
  • Sugars 44.1g 49%
  • Salt 0.48g 8%
  • Protein 4.1g 8%
  • Carbs 75.6g 29%
  • Fibre 0.6g -
Of an adult's reference intake
recipe adapted from

Cook with Jamie

By Jamie Oliver
Tap For Method


  • 400 g quality shortbread
  • 170 g demerara sugar
  • 3 level teaspoons ground ginger
  • 40 g mixed peel
  • 40 g crystallized ginger
  • 70 g plain flour
  • 1 pinch of baking powder
  • 40 g golden syrup
  • 40 g treacle
  • 70 g unsalted butter
Tap For Method
recipe adapted from

Cook with Jamie

By Jamie Oliver
Tap For Ingredients


  1. Preheat the oven to 180ºC/350ºF/gas 4 and line a 20cm x 35cm baking tray with greaseproof paper.
  2. Put the shortbread, sugar and 2 teaspoons of the ground ginger into a food processor and whiz to fine crumbs. Remove 100g of the mix and keep this to one side.
  3. Add the remaining teaspoon of ginger to the processor, then roughly chop and add the mixed peel and ginger, followed by the flour and baking powder. Pulse until well mixed.
  4. Melt the syrup, treacle and butter together in a large pan. Once melted, stir in the mixture from the food processor until thoroughly combined.
  5. Tip onto the baking tray and spread out evenly. Press the mixture down into the tray, using your fingers or the back of a spoon. When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 8 to 10 minutes.
  6. Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula.
  7. Carefully cut into good-sized pieces with a sharp knife, and leave to cool in the tray before eating.


Check out my Christmas Cookbook to find out how to use this recipe to make a giant gingerbread person. Everyone will love it!

recipe adapted from

Cook with Jamie

By Jamie Oliver