Christmas baking with bigbibs...

From present preparation to Christmas day itself, Bigbibs have kids covered!

"Bigbibs are handy for children to wear whilst creating Christmas gifts and they also make lovely presents to give!” Alice Bulkai                                

“My Norwegian grandmother made tins of delicious pepparkakor every year.  The spices fill the house with the scent of Christmas. Pepparkarkor is perfect for children to make and decorate.”


  • 60g (2oz) butter 
  • 75g (2¾oz) soft light-brown sugar 
  • 225g (8oz) plain flour 
  • 1 tbsp black treacle or molasses 
  • 2-4 tbsp milk 
  • 3 tsp ground cinnamon
  • 3 tsp ground ginger 
  • ½ tsp ground cardamom 
  • 1 tsp finely grated orange zest 
  • ½ tsp bicarbonate of soda


Icing (optional)

  • 1 egg white 
  • 300g (10½oz) sifted icing sugar 
  • squeeze of lemon

Cream the butter and sugar in a mixer. Add the spices, orange zest and treacle or molasses and beat again. Add 2 tbsp of the milk. Gently add the flour and bicarb and bring the dough together into a ball with your hands, adding more milk if you need to.  Wrap in clingfilm and put in the fridge for an hour or until your next baking session!

Lightly flour the surface and roll out the dough 3mm (⅛in) thick. Stamp out shapes and put them on to two lightly buttered baking-sheets. For speed, you can roll the dough into a sausage and slice thin discs. Roll the remaining dough into a ball and keep cutting until it has all been used. If you are making decorations, use a pen lid for the holes.  Put the trays in the fridge for about 45 minutes and heat the oven to 180°C/350°F/gas mark 4. Cook the biscuits for 12 minutes until crispy. 

If you still have enthusiastic chefs, ice the cooled biscuits with royal icing, thread wool through the holes and hang on the Christmas tree!