Warmly Spiced Homemade Treats.
Fill your kitchen with the comforting aroma of freshly baked gingerbread using the versatile Secret Kiwi Kitchen Spiced Gingerbread Cookie & Cake Mix.
Made in New Zealand using premium local and imported ingredients, this beautifully balanced baking mix combines real ginger, cinnamon, nutmeg and cloves with quality wheat flour and cane sugar to create the classic flavour of traditional gingerbread. Whether you’re baking soft cookies, crisp cut-out biscuits, a moist cake, fluffy muffins or a delicious loaf, this versatile mix delivers homemade goodness with every batch.
Simply add eggs, oil and water to create festive favourites in no time. Perfect for Christmas baking yet delicious enough to enjoy all year round, this easy-to-use mix encourages creativity with your favourite mix-ins and toppings. Make a batch ahead by freezing the cookie dough, ready to slice and bake whenever the craving strikes. The baked cookies also pair beautifully with blue cheese on a grazing platter for an unexpected sweet and savoury combination.
Features:
- Versatile gingerbread mix for cookies, cakes, muffins and loaves
- Made with real ginger, cinnamon, nutmeg and cloves
- Warm, comforting traditional gingerbread flavour
- Simply add eggs, oil and water
- Makes approximately 20 to 24 cookies, 12 muffins, one 20cm cake or one generous loaf
- Great for soft cookies or crisp cut-out biscuits
- Cookie dough can be frozen and baked as needed
- Made in New Zealand using premium local and imported ingredients
- No artificial flavours
Try adding:
- Chopped candied or crystallised ginger
- Dark, milk or white chocolate chips
- Orange or lemon zest
- Chopped walnuts or pecans
- Dried cranberries or raisins
- Fresh apple, pear, peaches or pineapple
- A spoonful of dulce de leche
- Secret Kiwi Kitchen Edible Dried Flowers for a colourful botanical finish
Bake everything from festive gingerbread cookies to beautifully spiced cakes with one versatile mix that’s easy to prepare and perfect for sharing with family and friends all year round.
Ingredients: Wheat Flour, Cane Sugar, Spices (Ginger (1%), Cinnamon (1.5%), Pimento, Nutmeg (0.3%), Cloves), Raising Agent (Sodium Bicarbonate), Molasses, Sea Salt, Maize Starch, Acid Regulator (Sodium Acid Pyrophosphate), Vanilla Extract.
Allergens: Contains Wheat and gluten.
Method
Preheat the oven to 180°C/355°F.
For Cookies:
- In a large bowl, mix butter and 1 egg. Add vinegar if desired.
- Gradually add mix while stirring. Chill dough for 1 hour or more.
- For drop cookies: roll into 3cm balls (1 1/4 inch). If stiff, let sit at room temperature.
- For shaped cookies: roll dough between parchment/wax paper. If sticky, add flour. Cut shapes with a cookie cutter.
- Place cookies on a lined tray. Bake for 8-12 minutes. Cool before adding icing.
For Cake, Loaf, or Muffins:
- In a bowl, mix pouch contents, eggs, water, and butter/oil.
- Pour into a lined baking tin. Bake until a knife/toothpick comes out clean.
- Bake for 30-38 minutes for a cake, 12-18 minutes for muffins.
For cookies, add from your pantry:
- 1 egg
- 125g (1/2 cup) unsalted butter, softened
- 1 teaspoon white/apple cider vinegar (optional — for softer cookies)
For cake, loaf or muffins, add from your pantry:
- 2 eggs
- 3/4 cup water
- 125g (1/2 cup) melted butter or vegetable oil
For an extra ginger hit, feel free to add grated fresh ginger or candied ginger to the dough.
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