Gingerbread

This is my ‘better late than never’ gingerbread recipe. It featured in my christmas post, which shows the shortbread and gingerbread star cookies I gave as gifts for Christmas. Although gingerbread is traditionally a christmas thing, it’s good all year round, and ginger is fantastic for settling a funny tummy!

You will need

350g plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125g butter
175g light soft brown sugar
1 egg
4 tbsp golden syrup

Method

• Place flour, bicarb, ginger and cinnamon into a food processor, add the butter and mix until the mix looks like breadcrumbs.
• If you don’t have a food processor rub the butter into the flour with your fingertips until resembles breadcrumbs.
• Stir in the sugar.
• Mix the egg and golden syrup together and add to the breadcrumb mixture.
• Mix either by hand or in a processor until the mixture clumps together into a ball.
• Knead the mixture to bring it all together and form a ball, refrigerate for around 20 mins.
• Roll out the dough and cut whatever shapes you like! I like to make small stars as they are good as gifts and great for the biscuit tin!
• Traditionally, people like to cut men out of the dough, which is great for children to decorate!
• Preheat the oven to 180c/gm 4 and grease baking trays, greaseproof paper always works best 🙂
• Place cut out shapes on the baking trays and place in the fridge for 30 mins (this helps maintain the shape when cooking).
• Bake in the oven for 10-12 mins for stars and 12-15 for gingerbread men.
• When baked, the cookies should be slightly darker in colour and may still be a little soft but will harden when cooling.
• When cooled decorate however you wish 🙂

I hope this recipe inspires you to make gingerbread whatever time if year!

Happy baking 🙂