I’m a gingerbread fanatic, some may say obsessed. And you can’t beat classic gingerbread, so I thought today I’d share my recipe for bog standard gingerbread, nothing fancy, just gingerbread. But great gingerbread I must say! Its a great middle ground between soft and snappy gingerbread, they don’t spread and aren’t too overpowering, they’re perfect for the Christmas season! I wanted to do gingerbread men but the cutter I had wasn’t great, so we’ll go with ginger Christmas trees! This recipe made so so so many cookies, around 46, and are a very generous size so is perfect if you’re making for a party or to take to work, equally you can always cut the measurments down!
WHAT YOU’LL NEED
350g Plain flour
1 Teaspoon bicarbonate of soda
2 1/2 Teaspoons ground ginger
1 Teaspoon ground cinnamon
175g Light brown sugar
3-4 Tablespoons golden syrup
1 Egg, beaten
- Preheat oven to 190 C / Gasmark 5. Lightly grease 2 baking trays.
- Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl.
- Just like you did in primary school, rub in the butter with your fingertips until it’s like breadcrumbs, then stir in the sugar.
- Beat the golden syrup into the beaten egg and stir into mixture creating a dough.
- Knead dough until nice and smooth. Roll out to about 1/2cm thick. Cut out you cookies in whichever design you please and place on baking tray (don’t worry about giving them too much space as they don’t spread, they more puff.
- Bake in preheated oven until golden brown and buffed, about 10-14 minutes. Place on cooling rack to let cool before decorating.
- If desired, decorate as you please.
Until next time,