Easter Gingerbread

Unleash your inner Cookie Artist with our limited edition Easter Gingerbread baking kit! This is fun for all the family, and we have even included three Easter-themed cookie cutters for you to play with - please not these may vary from the picture shown.

Gingerbread is for life, not just for Christmas.

Makes 25-30 cookies.

Difficulty Level: Easy

W H A T ' S   I N   T H E   B O X ?

Allergens in bold, full information here.

DRY/AMBIENT INGREDIENTS

• T55 French Patisserie Wheat Flour
• Light Brown Sugar
• Bicarbonate of Soda
• Ground Ginger
• Coloured Royal Icing mixes (Egg)
• Salt

CHILLED INGREDIENTS (in Large Kits only)

• 82% Fat French Butter (milk)
• Cacklebean Free Range Eggs

HANDY BAKING EQUIPMENT 

• Easter Cookie Cutters
• Dough Scraper
• Mini Measuring Cup
• Baking Parchment
• Piping Bags

D O   I   N E E D   A N Y T H I N G   E L S E ?

You will also need a large mixing bowl, a small mixing bowl, a spoon and fork, a rolling pin, baking tray and your oven. You'll also need a splash of water to bring the icing together.

With Standard Kits, you'll also need to add 125g unsalted butter and 1 egg.

H O W   L O N G   W I L L   I T   T A K E ?

Prep 25 mins + Baking 15 mins + Decorating 20 mins = Total: 1 hour

T U T O R I A L

Bake-a-long with our tutorial here - please note this Gingerbread tutorial shows the Festive Gingerbread kit rather than the Easter Gingerbread version. 

S T O R A G E

THE BAKING KIT - Store dry ingredients in a cool, dry place. Use within 8 weeks. Store chilled ingredients in the fridge and use within one week. 

THE GINGERBREAD - store the baked cookies in an airtight container and eat within a week. You can also freeze the cut cookie dough for up to a month, and bake from frozen for 12-15 mins.