Super Tasty Gingerbread

Prep Time: 40 minutes - Cook Time: 12 minutes - Serves: 10

Is there a biscuit more synonyms with Christmas than gingerbread?  All through the season this can be smelled baking away in our house, I love to bake it for gifts.

Sometimes I make it a bit thinner, to get that snap! Other times I love it to have a bit more of a chew and add a few more mm in depth when cutting my shapes.

Pipe it with icing, drizzle it with chocolate, let your children decorate with abundance. This recipe is so simple, yet such a delicious classic treat.

 

Ingredients

• 380 g plain flour
• 110 g butter or plant-based alternative
• 100 g soft brown sugar
• 160 g golden syrup
• 2 tsp of cinnamon
• 2 tsp ginger
• 1 tsp bicarbonate soda

 

Method

1. In a bowl, beat together the sugar and spread until light and creamy.

2. Add the golden syrup, and sift in the cinnamon, ginger, bicarbonate of soda, and food colouring.

3. Mix until a rough crumb begins to form, then work the mixture into a smooth dough using your hands.

4. Cover with cling film and chill for 30 minutes. Meanwhile, pre-heat your oven to 180 degrees (adjust accordingly for fan ovens).

5. Lightly dust your work surface and roll the dough until about 6-7mm thick. Be sure to work quickly in a room that is not too hot, or the dough will become sticky.

6. Cut your shapes and transfer on to baking trays, bake in the oven for 10-12 minutes until golden brown. Leave to cool for the most part on the trays, before removing to racks. Leave to cool completely before icing.

 NOTE: I’ve found that these biscuits can stick ever so slightly to baking paper, so I would recommend using either silicone sheets or a straight up baking tray for this recipe.

Make sure you tag me in all your bakes @The.Hungry.Tribe

Sam xx