Gingerbread spoons!

October 11, 2012Sew White

I’ve been meaning to put this post up for a while. I love gingerbread spoons and they are so easy to make.

When I first got hold of the spoon mould I knew I would be trying gingerbread spoons. During the summer I also used the mould to make ice spoons for cocktails.

The spoon mould is only £3.99 and is oven and freezer proof.

Gingerbread Recipe –


  • 62g unsalted butter

  • 50g dark muscovado sugar

  • 2 tbsp golden syrup

  • 162g plain flour

  • 1/2 tsp bicarbonate of soda

  • 1.5 tsp ground ginger


– Preheat the oven to 180°C,

– Lightly grease the spoon mould.

– Melt the butter, sugar and syrup in a medium saucepan, stirring so all the ingredients have combined.

– Remove from the heat and allow to cool.

– Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.

– If the dough is really crumby add a few drops of water to hold the mixture together.

– Pull apart pieces of dough and push into the mould until it’s level. The gingerbread will spread and rise slightly so you don’t need to overfill the mould.

– Place the mould onto a baking tray and bake for 8-10 minutes until light golden brown. When they baked they will fall out of the mould very easily.

Testing out the new Christmas gift bags for your bakes.

Gingerbread spoons make a great gift!

Happy Baking x

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