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From Mark, YMCA’s Executive Chef. I think these are great for making with the family.

You will need:

350 grams of plain flour

1 tsp bicarb of soda

4 tsp ground ginger

2 tsp ground cinnamon

125 grams soft butter

175 grams soft brown sugar

1 egg

4 tbsp of golden syrup (add a little oil to the spoon and the syrup will slide off)

50 grams white chocolate chips (cooking chocolate if you have it)

Cling film and baking paper


Mix all of the dry ingredients together with the butter until it forms a bread crumb consistency.

Beat the egg and the and the syrup together until combined.

Add to the flour mixture and mix well, this will then come together as cookie dough, add the chocolate, and knead the cookie dough for a minute or so.

Lay out 2 pieces of cling film about 30cm long on top of each other and spread out flat, add the mixture to the middle, fold over the cling film and roll the mixture so it looks like a rolling pin/big sausage about 4 cm in diameter (see picture). Chill in the fridge for an hour.

When ready to cook, preheat oven to 170°C, and on a baking tray lay out some baking paper.

Cut the gingerbread roll into 2 cm wide disks and place on the tray, they will spread out so leave plenty of room between them.

Cook for 8-10 minutes. They should be squashy in the middle, leave to cool before eating.