Christmas Gingerbread Funfair

Merry Christmas all! I hope you all had a fun, food-filled holiday!

Christmas tradition in our house includes building gingerbread sculptures. Last year was the traditional gingerbread house, and this year we wanted a challenge: a funfair, with a moving ferris wheel! And I’m proud to say…it turns!

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I love the texture of this gingerbread cookie, which was crunchy, not the soft cake-like texture that most recipes create.

Notes: I substituted the butter with spread as this was all that I had. This made the dough very soft so I added about 1 more cup of flour and froze the dough before rolling it out. This worked and resulted in crunchy cookies 🙂 Please note that you cannot always substitute butter with spread, especially when butter is the main ingredients such as in buttercream, or when you want a strong buttery flavour. But spread is healthier…

Gingerbread (enough for the ferris wheel, carousel and entrance)


  • 420g all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 4 tsp. ground ginger
  • ¼ tsp. ground cloves
  • 225g butter, softened
  • 150g brown sugar
  • 1 large egg
  • 100g honey


Combine flour, soda, salt and spices. Whisk well to combine. In another large bowl, cream butter and sugar with electric mixer on medium speed for about 3 minutes. Scrape down sides of bowl and add egg and molasses. Beat on medium speed until smooth. Scrape down sides again and then add flour mixture. Mix on low speed just until combined. Separate dough into halves or thirds, wrap in plastic wrap and refrigerate at least one hour, or up to 2 days.

Preheat oven to 325 degrees. Dust work surface and rolling pin with flour, and roll dough to ¼ inch thickness, sprinkling with extra flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined baking sheets. Bake for 12-14 minutes, depending on size of cookies.

Royal Icing sugar


  • 9g egg white powder
  • 250g icing sugar
  • 1/4 cup warm water


Combine ingredients and whisk until stiff. Divide into bowls to mix in food colouring, and place in piping bags to decorate your gingerbread.