I’m going to post my gingerbread recipe today because it is one of my favourite things to eat around the Christmas period.
If you like spicy gingerbread then I would suggest adding in a teaspoon more ginger than my recipe because my recipe isn’t too heavy with spices, and you can also add a bit of cinnamon if you like it as well.
You will need to have: some cookie cutters, a rolling pin, 2 greased baking trays and a bowl to mix the dough in. The amount of cookies you get depends on the size of your cutters, but if you want to make more than 2 trays then double the recipe!
The ingredients you need are:
170g (6oz) plain flour
60g (2oz) butter
2 teaspoons of ground ginger
1 teaspoon of bicarbonate of soda
1 beaten egg
4 tablespoons of golden syrup
90g (3oz) soft brown sugar
Set the oven to 190°c or 170°c if using a fan oven. Grease the baking trays with butter.
Put the butter sugar and syrup into a saucepan and stir over a low heat until they have melted.
Sift the flour, ginger and bicarbonate of soda into the mixing bowl. Add the syrup mixture and the beaten egg.
Mix everything together and knead it into a ball, then chill the mixture in the fridge for 30 minutes.
(the mixture is very sticky until it has been in the fridge)
Sprinkle flour onto your work surface and roll out the dough to about 1/2 cm or 1/4 inch thick.
Use the cutters to cut shapes out and lay them onto the baking trays.
Bake for about 10-15 minutes then let them cool on a wire rack.