Here are five top tips for you for the festive periods or whenever you choose to make gingerbread.
- You can roll out your dough on a lightly dusted surface; however, if your dough is sticky, it's best to roll it out between two pieces of baking/parchment paper.
- To prevent any stretching of the dough, cut out your shapes first on baking/parchment paper, remove any leftover pieces and then slide the parchment and the gingerbread cutouts straight onto a baking tray.
- Try to cut out your cookie shapes in one go, using large and small cutters across the dough.
- Don't re-roll your dough too many times; otherwise, your baked cookies will be tough.
- Once baked, ensure that your gingerbread shapes/cookies are fully cooled before decorating.
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