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Steven Carter-Bailey | Gingerbread Recipe!

 Steven Carter-Bailey shares his delicious Gingerbread recipe this festive season!

3 minute read

This festive period, many of us will be looking for things to bake with loved ones or for loved ones! Steven Carter-Bailey is here do deliver some festive cheer with this delicious Gingerbread recipe!

Steven Carter-Bailey at Shakespeare’s Globe theatre (2023) | Photographed by Pete Le May

Steven was a front runner from the beginning of the 2017 series of Bake Off, the first series on Channel 4. Since then, he’s had commissions all over the world, baking for the likes of Sir Ian McKellen, Benedict Cumberbatch, and Jonathan Van Ness. He returned to the tent in 2021 to win the Great New Year’s Bake Off. Our latest artwork for our 2023 production of Hansel and Gretel, features a delicious cake baked by Steven! 


180g plain flour

1⁄2 tsp bicarbonate of soda 1 tsp ground ginger

1⁄2 tsp mixed spice

60g unsalted butter

90g light soft brown sugar 1 medium egg

1 tbsp runny honey



Step 1: Preheat the oven to 180c fan and line a baking sheet with some greaseproof paper, unless your pan is non-stick.

Step 2: In a large bowl, or in a stand mixer, mix together the dry ingredients with the butter (use clean hands of you’re not using a stand mixer).

Step 3: Add the honey and the egg and slowly mix the dough together until it forms a ball. Turn this out onto a floured surface and knead until the dough is smooth. Wrap in cling film and refrigerate for a minimum of 20 minutes.

Step 4: Roll out the dough on a floured surface until it’s about the thickness of a pound coin. Use a floured cookie cutter to make the shapes of your biscuits.

Step 5: Transfer the shapes to the baking sheet and place them 2-3cm apart. Refrigerate for another 20-30 minutes and then bake for 8-10 minutes – keep a close eye on these as some ovens may vary and can burn the biscuits very easily.

Step 6: Remove your shapes from the oven and allow them to cool for a few minutes before using a palette knife to transfer them to a rack to cool completely.

Step 7: Store the cooled biscuits in an airtight container for up to a week.

BONUS STEP: Keep the raw dough wrapped up and in the fridge for up to a week in case you want to get ahead.


Be sure to tag us if you follow this recipe on Twitter / X (@The_Globe) or over on Instagram (@The_Globe) – we’d love to see your festive creations!

A thatched building, covered in snow, with a pale blue sky behind the building.

Photographed by Pete Le May (2022)

Hansel and Gretel, directed by Nick Bagnall, playing until 7 January

There’s more to discover this winter:

Ghosts, directed by Joe Hill-Gibbins, playing until 28 January.

Othello, directed by Ola Ince, opens 19 January.

The Duchess of Malfi, directed by Rachel Bagshaw, opens 17 February.