Gingerbread with children: dough today, baking tomorrow

Split the job over two days: an adult makes the hot mixture, then the family rolls and cuts the chilled dough. Quantities and baking settings come from the linked Nami-Nami recipe; this is a checked published recipe, not a claim of an Avapilk kitchen trial.

Ingredients and equipment

Use 250 g syrup, 170 g sugar, 250 g butter, 2 eggs, 600 g wheat flour and 2 level teaspoons bicarbonate of soda; spices: 1 tablespoon cinnamon, 2 teaspoons cloves, 1 tablespoon cardamom and 1 teaspoon ginger. Prepare scales, measuring spoons, saucepan, bowl, rolling pin, cutters and baking paper.

Make dough the day before

Bring syrup, sugar and spices to the boil. Remove from heat, melt in butter and cool slightly. Add eggs individually, then flour mixed with bicarbonate. Mix thoroughly, wrap and refrigerate until the next day. Keep the hot saucepan away from children’s work areas.

Roll and bake

Roll thinly, cut shapes and place on a tray. The source specifies 200 °C for 6–9 minutes. Check the first tray early because thickness and ovens vary. Decorate cooled biscuits with prepared food icing according to its packaging.

• Adults handle heating and the oven.
• Children choose shapes and decoration.
• Keep pieces on one tray similarly thick.
• Set aside a safe cooling area.

Organise the session

Give each child a small piece of dough rather than putting the entire batch on the table. The recipe contains wheat, eggs and dairy; check icing separately. An improvised ingredient substitution does not establish allergy suitability. Record what happened with the first tray and adjust how you monitor the next, rather than increasing heat to rush the work. Keep cleaning and packaging as separate steps after the biscuits have cooled.

Related reading

Everyday apple and cinnamon cake

Sources and verification

Information checked on 30 October 2026. Recheck the source before buying or visiting.

• nami-nami.ee