Gingerbread Bells

Gingerbread Bells
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  Serves:  9 bells       Print   FavoriteLoading Add to My Favourites
  • 500 g (16 oz) plain flour
  • 125 g (4 oz) butter
  • 200 g (7 oz) Golden Syrup or light molasses
  • 135 g (4½) sugar
  • 1 egg
  • 1 tbsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp ground cloves
  • ½ tsp salt
Suggested icing
  • 150 g (5 oz, 1 cup) of icing or Confectioner’s sugar
  • About 1 tbsp of water
  1. Put the flour, salt, baking soda and spices in a large bowl and mix well.
  2. Beat together the butter and sugar until fluffy.
  3. Beat in the egg and Golden Syrup until the mixture is smooth.
  4. Sift in the flour mixture and mix to form a smooth dough.
  5. Wrap the dough in plastic or place in a plastic bag. Let the dough chill in the ‘fridge for about an hour to firm up.
  6. Preheat the oven to 150°C (300°F) fan oven, 170°C (340°F) conventional oven.
  7. Place about one third of the dough on some baking paper and roll it out to about ¼” (5mm) thick. Use cookie cutters to cut out discs of gingerbread (see Titli's Tips) and leave the discs on the paper after removing the excess dough.
  8. Transfer the baking paper onto a baking tray and place in the fridge for at least 15 minutes to allow the dough to firm up.
  9. Bake for 12-15 minutes then transfer to a wire rack to cool.
  10. Prepare the frosting: Sift the icing sugar into a bowl and gradually mix in the water until you achieve a firm paste.
  11. Use a piping bag or syringe to decorate the discs.
  12. Thread the discs onto a ribbon at least 80 cm (32") long, starting with the smallest disc, and build up the bells shape.
  13. Tie a bow at the top, then tie the loops of the bow in a knot to seal the bow.
Titli's Tips
For the bells I used the following cookie cutters:

68 mm (2⅝") - cut one disc.

58 mm (2¼") - cut one disc.

48 mm (1⅞") - cut one disc.

38 mm (1½") - cut three discs.

32 mm (1¼") - cut one disc.

An apple corer to cut the clapper.

A nozzle from a piping syringe to make the holes on each of the discs.

The initial dough should be quite firm – if it is too soft it will spread while cooking. If you find your dough is very soft simply sift in a tbsp or two of extra flour until you achieve the desired consistency.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 616 30%
Calories from Fat 165
Total Fat 18.4g 28%
Saturated Fat 11.2g 55%
Unsaturated Fat 5.8g
Amount Per Serving       % Daily Value
Total Carbohydrate 109.4g 36%
Dietary Fibre 2.0g 8%
Sugars 58.0g
Protein 7.2g 14%
Cholesterol 72.4mgs 24%
Percent Daily Values based on a 2,000 calorie diet.