Gingerbread grannies


Preparation info

  • Makes


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

These little gingerbread biscuits sum up our attitude to family: from youngest to oldest, everyone is important. Look out for a gingerbread-lady cutter (with skirt). We like to make our grannies’ hair with white icing and sometimes give them a pale blue rinse. We have even been known to add little handbags.


  • 350 g plain flour, plus extra for dusting
  • 1 tbsp ground ginger
  • 1 tsp ground mixed spice
  • 1 tsp bicarbonate of soda
  • ¼ tsp fine salt
  • 125 g cold unsalted butter, cubed
  • 1 free-range egg
  • 4 tbsp golden syrup
  • 150 g light muscovado sugar
  • Lemon Icing
  • coloured writing icing
  • edible silver balls


    Preheat the oven to 180°C/fan 160°C/gas mark 4. Line 2 baking sheets with nonstick baking paper.

    Place the flour, ginger, mixed spice, bicarbonate of soda and salt in a large bowl. Add the butter and pulse in a food processor or rub in with your fingertips until the mixture resembles breadcrumbs.

    Put the egg, golden syrup and muscovado sugar into a separate bowl and beat until blended. Pour into the dry ingredients and mix together until a soft dough forms. Wrap in clingfilm and chill for 30 minutes.

    Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Using a lady-shaped 10–15cm cutter, stamp out as many grannies as you can. Transfer to the prepared baking sheets and bake for 10–12 minutes, until lightly coloured. Let the biscuits cool on the sheets.

    Once cool, decorate the grannies using the icing to draw skirts, hair and glasses, coloured writing icing to mark out eyes and mouths, and silver balls for buttons.