I know that it is only November, but as I absolutely LOVE Christmas, I can’t resist making a few christmassy blog posts leading up to December. For this weeks post, I decided to write about one of my favourite treats to make during the festive season: Gingerbread! I love how delicious it smells while it is baking in the oven and the subtle hint of cinnamon and ginger really put me in the festive spirit. Another thing I love about gingerbread is how many different shapes you can create and how many different ways you can ice them. I chose to use white chocolate as I felt it was quite classic and I am so happy with how they turned out. Let’s get started!
You Will Need:
- 75g light brown soft sugar
- 2 tablespoons golden syrup
- 1 tablespoon black treacle
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 95g block butter
- 1/2 teaspoon baking soda
- 225g plain flour, sifted
What To Do:
- Place a large saucepan over medium heat and gently stir in the sugar, golden syrup, treacle, water, cinnamon and ginger. Make sure to stir constantly so that the mixture doesn’t bubble.
- Add in your butter and continue to stir until it is completely melted. Mix in your baking soda and remove from the heat.
- Slowly fold in a few tablespoons of flour at a time until a thick dough has formed. Place in plastic wrap and leave it to chill for about 30mins.
- While your dough is chilling, preheat your oven to 180 degrees celcius and line 2 baking trays.
- Flour a board and a rolling pin and gently roll your dough to about 3mm thick.
- Using your desired cookie cutters, cut out your gingerbread. I decided to use Christmas trees, little men and a few stars as I felt that they were quite festive.
- Place your dough cut outs onto the lined baking trays and place into the oven for 10 – 15 minutes until golden.
- Once your gingerbread is cooked, remove the cookies from the oven and place on a cooling rack to cool before icing them.
I hope you enjoyed this recipe and would love to see your creations too! 🙂
You can find the original recipe here.