Christmas isn’t complete without gingerbread! I was looking forward to using my new Christmas cookie cutters and my new rolling pin to make some gingerbread. And I decorated some this time, which doesn’t usually happen! 🙂
I don’t think this recipe is as good as my other gingerbread recipe I use (see here) but it does still make a pretty tasty biscuit.
Ingredients (makes around 20 biscuits)
200g plain flour (plus some extra for rolling)
1/2 tsp bicarbonate soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp mixed spice
pinch of salt
100g unsalted butter, chilled and diced
75g light muscovado sugar
2 tbsp golden syrup
1 egg yolk
Writing icing (if decorating)
1. Mix the flour, bicarbonate of soda, ginger, cinnamon, mixed spice and salt into a bowl.
2. Add the butter and rub in until it resembles fine sand/breadcrumbs
3. Add the sugar and mix in
4. Mix the golden syrup and egg yolk together in a bowl.
5. Add the syrup mix to the dry ingredients and mix until a dough forms. Then gently knead the dough until it is smooth and all sticks together nicely.
6. Lightly flour the work surface and roll out the dough to around 4mm (the recipe says 2mm which is far too thin!) then cut out shapes.
7. Place the shapes on to a baking tray and bake in a preheated oven at gas mark 4 (180 degrees) for 12 minutes.
8. Leave the gingerbread to cool slightly before moving them on to a cooling rack. Then once they’re totally cool you can decorate the gingerbread with writing icing.