British Royals

Buckingham Palace reveals Gingerbread recipe

If you were worried your Christmas treats just weren’t regal enough, you can worry no longer as the Royal Pastry Chefs have revealed the Gingerbread recipe used in Buckingham Palace.

The Royal Pastry Chefs create thousands of canapés and sweet treats for events held at the Palace throughout the year. They’ll make over 1200 mince pies for each Christmas reception at the Palace during the holiday season.

The Pastry Chefs also gave some hints for those using their recipe saying: “It’s always best to let the dough rest, so it’s great if you can make the dough the night before.”

If you’re worried about your Gingerbread losing its shape they suggest: “Roll out the dough, cut the shapes and put them in a freezer for an hour. This ensures they keep their shape nicely.”

If you want to try a delightfully royal gingerbread biscuit this Christmas, follow the royal recipe. They can be enjoyed as part of your Christmas feast, or hung on the tree. The recipe, which makes ten cookies, is below:


  • 200 Grams Self-Raising Flour
  • 1 teaspoon of Ground Ginger
  • 1 teaspoon of Mixed Spice
  • 100 Grams of Unsalted Butter
  • 75 Grams of Dark Brown soft Sugar
  • 25 Grams Granulated Sugar for dusting
  • 45 Grams of milk
  • Optional: Icing to decorate
  • Optional: A ribbon for presentation


  • Sift together the flour and the spice, add the diced butter and then crumb together with your fingertips
  • Add the milk to form a paste. Wrap in film and allow to rest for a minimum of two hours, although best left overnight
  • Pre-heat the oven to 180 degrees C or 356 degrees Fahrenheit
  • Roll out to approximately 3mm, then cut shapes and lay on to some greaseproof paper. Sprinkle with granulated sugar before baking at 180 degrees/356 Fahrenheit
  • Allow to cool fully on a rack before icing with your choice of design