Gingerbread is one my favourite things to make but for some reason I feel like I’m cheating on Christmas if I make them any other time of the year. So, I always try to make sure I try to make some come December. I made them for my brother as he loves gingerbread but then I forgot to actually give them to him!
And I even used a recipe this time!
350g plain flour, plus extra for rolling out.
1 tsp bicarbonate of soda.
2 tsp ground ginger.
1 tsp ground cinnamon.
175g light soft brown sugar.
1 free-range egg.
4 tbsp golden syrup (Except I couldn’t find the golden syrup so I used honey instead…)
To start with I sieved the flour in to a bowel, then realised that I didn’t have enough plain flour so I risked adding wholemeal flour as a substitute for the rest. It turned out well, so I might intentionally make them like this next time.
I then mixed the sugar and butter in to a paste before beating in the egg and added the cinnamon, ginger and bicarbonate of soda. I was worried that there wasn’t enough ginger and cinnamon so I doubled the amount and it was a good decision (it honestly would have been fine to add a little more even. ) It just depends on how you like your gingerbread really! I then mixed it all together in to a dough with my hands and wrapped it in cling-film to place in the fridge for 15 minutes. During this time I pre-heated the oven to 180 degrees.
I used self-raising flour as the extra to roll out the dough, so that the biscuits would be more like cookies than crispy.
I then used various cookie cutters and re-rolled the dough to repeat and buttered grease-proof paper, cutting it to fit on to a couple of baking trays.
The recipe said it would make 12, I’m thinking it meant 12 with the big cookie cutters but since mine were a different size I ended up with 33 in total. I’m not complaining the more gingerbread the better!
Once cooled I decorated them with writing icing (which is always my favourite part! <3 )
If you have a favourite thing which makes you feel Christmassy – I’d love to hear?!