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
Plain flour 350g
Bicarbonate of soda 1tsp
Ground ginger 2 tsp
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.