Whether you eat it, make it into sweetie-covered Hansel and Gretel houses, or hang it on the tree, gingerbread at Christmas is as ubiquitous as holly and pine cones. Unfortunately, bought gingerbread can be such a disappointment; over-spiced, too brittle, too crumbly, the list goes on. So why not make your own? This recipe is pretty much perfect, and the only limit to the shapes you can make is your imagination, and maybe your pastry cutters!
Gingerbread
Ingredients
350g plain flour
1tsp ginger
½ tsp mixed spice
A pinch of salt
1 tsp bicarbonate of soda
175g unsalted butter
4 tbsp golden syrup
150g muscovado sugar
Method
1. Put the butter, sugar and syrup into a saucepan and heat gently until melted.
2. Sift the flour, spices, salt and bicarbonate of soda together into a large mixing bowl then add to the saucepan.
3. Mix well and roll into a ball then chill the dough in the fridge for 15 minutes. While it chills grease and line a baking tray.
4. On a lightly floured surface roll out the dough to a 1 cm thickness.
5. Use cutters or a house template to cut out different shapes.
6. Transfer them to the prepared baking tray and bake at 180C (160C fan) for 8-10 minutes.
7. The gingerbread is ready when the edges have become firm.
8. Remove from the oven and allow to cool completely on the tray before decorating with icing, silver balls, edible glitter etc as required.
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Gingerbread
Ingredients
350g plain flour
1tsp ginger
½ tsp mixed spice
A pinch of salt
1 tsp bicarbonate of soda
175g unsalted butter
4 tbsp golden syrup
150g muscovado sugar
Method
1. Put the butter, sugar and syrup into a saucepan and heat gently until melted.
2. Sift the flour, spices, salt and bicarbonate of soda together into a large mixing bowl then add to the saucepan.
3. Mix well and roll into a ball then chill the dough in the fridge for 15 minutes. While it chills grease and line a baking tray.
4. On a lightly floured surface roll out the dough to a 1 cm thickness.
5. Use cutters or a house template to cut out different shapes.
6. Transfer them to the prepared baking tray and bake at 180C (160C fan) for 8-10 minutes.
7. The gingerbread is ready when the edges have become firm.
8. Remove from the oven and allow to cool completely on the tray before decorating with icing, silver balls, edible glitter etc as required.
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Recipe c/o Ashley Thomas at Debenhams