So I realised my blog is a bit short of gingerbread recipes so yesterday I whipped up a quick batch using my favourite never-fail recipe.
My favourite gingerbread recipe
This recipe makes 20 biscuits
Preparation takes approx 25 mins
Cook in 10-12 mins
Ingredients:
Plain flour 350g
Bicarbonate of soda 1tsp
Ground ginger 2 tsp
Butter 100g
Light muscovado sugar 175g
Golden syrup 4 tbsp
Large egg, 1
Optional – Currants 25g for decorating
- Preheat the oven to 190/gas 5 and lightly grease three baking trays
- Measure the flour, bicarbonate of soda and ginger into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs, then stir in the sugar. Add the golden syrup and beaten egg to form a smooth dough, kneading lightly with your hands towards the end.
- Roll out half the dough on a lightly floured surface to a thickness of about 5mm. Cut out gingerbread or whatever shape you like and place on the greased baking trays. Decorate with currants if you wish (we never do as my husband dislikes currants!).
- Bake in the pre-heated oven for 10-12 mins until you can see the gingerbread have become darker. Cool slightly before transferring to a wire rack to cool completely.
Eat
We made a gingerbread house for the first time this year – It’s taken me 23 years to get round to it, the children are grown up, but we had the best time! Chocolate buttons for the roof tiles and mini pretzils for the ridge tiles went SO well with the tastey gingerbread and icing. A dusting of icing sugar finished it off a treat! We all said we’d definately make one again but will make improvements e.g. cut out heart-shaped windows / recut the gingerbread whilst still warm to make sure of an accurate fit (it said that in the recipe but didn’t think it would matter – it kind of did). A fab christmas activity and an ambition realised at last! We enjoyed picking at it over the next few days too!