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Gingerbread cottage

Dark gingerbread dough

Made with added cocoa powder and black treacle. recipe for one batch, make two batches or one and then make another using half stated ingredients if you want a small sized garden like mine and one chimney
Course Dessert, Snack
Cuisine european


  • saucepan


  • 250 g unsalted butter
  • 210 g soft light brown sugar
  • 45 g black treacle
  • 45 g golden syrup i use lyles
  • 5 tbsp water
  • 2 1/2 tbsp cinnamon
  • 2 1/2 tbsp ground ginger
  • 1 tsp ground all spice or clove
  • 1 / 2 tsp grated nutmeg
  • 1 tsp bicarbonate of soda
  • 15 g cocoa powder optional use 575g plain flour if not using
  • 560 g plain flour see above note
  • 1/2 tsp salt


  • Add the butter, sugar, and syrups and the spices in a pan and heat until the butter has melted and the sugar dissolved, turn off the heat, let cool for 5 minutes, then whisk in the bicarbonate of soda. add the flour, cocoa powder and salt and mix into a soft dough. make two balls and flatten, flour slightly and cover with plastic wrap and chill for 2 hours.
    when rolling out to cut flour well so it does not stick to the baking paper or the template
Keyword gingerbread