Not really a hugggeee fan of gingerbread any time apart from round christmas. This recipe is based on one from BBC Good Food and works a treat. You may have seen my attempt at making a gingerbread house (it didn't work!). This is a difference recipe and is lovely. Will try a house again at some point when I have recovered a little bit..!
Cora was the chief decorator here, which is why they look lovely. See some of my attempts in the vid below.
Cora was the chief decorator here, which is why they look lovely. See some of my attempts in the vid below.
Ingredients
For the icing:
Method
Pop the flour, bicarb and ginger together in a large mixing bowl. Add in the sugar. Chuck in the cubed butter. Blitz with a whisk (or you could use a blender if you have one. I used a whisk). It should go like crumbs.
Now chuck in the egg and the golden syrup. Give it a quick blitz with the whisk but then the best bet is to just get your hands involved and bring it together so it forms a dough.
Now pop some baking paper down on a flat surface and roll the dough out so that it's about two pound coins in thickness..ish. Remember the thinner it is, the shorter the time in the oven. You'll probably need a bit of flour to spread on the rolling pin (or wine bottle(?) if you don't have a rolling pin) to ensure it doesn't do that awkward sticking thing.
Now cut in the desired shapes. Check the video to see what I did.
Now cook for 6-8 mins at 180 on a baking tray lined with baking paper. I found that it cooks quite quickly so keep an eye on it. 6 mins will be more of a cookie chewy texture whilst 8 seemed to be harder. Basically it wants to be turning a lovely golden brown. Remember they harden up after you take them out.
Decorate by mixing the water and icing together. I used a fork to dot eyes and buttons on. Also I had some star things so you could do that too. Go wild.
Enjoy!
- 350g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 125g butter, cubed
- 175g light soft brown sugar (muscovado)
- 1 egg
- 4 tbsp golden syrup
For the icing:
- 100g icing sugar
- 3 pudding spoons of water
Method
Pop the flour, bicarb and ginger together in a large mixing bowl. Add in the sugar. Chuck in the cubed butter. Blitz with a whisk (or you could use a blender if you have one. I used a whisk). It should go like crumbs.
Now chuck in the egg and the golden syrup. Give it a quick blitz with the whisk but then the best bet is to just get your hands involved and bring it together so it forms a dough.
Now pop some baking paper down on a flat surface and roll the dough out so that it's about two pound coins in thickness..ish. Remember the thinner it is, the shorter the time in the oven. You'll probably need a bit of flour to spread on the rolling pin (or wine bottle(?) if you don't have a rolling pin) to ensure it doesn't do that awkward sticking thing.
Now cut in the desired shapes. Check the video to see what I did.
Now cook for 6-8 mins at 180 on a baking tray lined with baking paper. I found that it cooks quite quickly so keep an eye on it. 6 mins will be more of a cookie chewy texture whilst 8 seemed to be harder. Basically it wants to be turning a lovely golden brown. Remember they harden up after you take them out.
Decorate by mixing the water and icing together. I used a fork to dot eyes and buttons on. Also I had some star things so you could do that too. Go wild.
Enjoy!
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