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Dear little cellist,

Happy New Year from snowy London!

This month littlecellist.com celebrates its first birthday! We're very excited about being 1 and we're planning to mark the occasion by making our special cello biscuits.


This is our yummy gingerbread recipe, which we've tried and tested many times. You'll need cello cookie cutters which you can buy on the internet. 

350g plain white flour

1 tsp bicarbonate of soda

2 tsp ground ginger

110 g butter or margarine

1 egg, beaten

4 tbsp golden syrup

1. Sift the flour, bicarbonate of soda and ginger into a bowl. Rub in the butter until the mixture resembles fine crumbs.

2. Sift in the sugar and make a well in the centre.

3. In another bowl, beat the syrup and the egg together.

4. Pour the syrup mixture into the well and mix to a fairly firm dough. Knead until smooth.

5. Divide in half and roll out one half at a time on a lightly floured surface to a 5mm (1/4 inch) thickness. Cut out the cello shapes and place them on lightly greased baking sheets.

6. Bake at 190C for 12 minutes until golden.

Just out of the oven!