December comes around so quickly. Hard to believe it’s been a year since I last had my gingerbread biscuit cutters out.
The kitchen smells of ginger and cinnamon and fruit mince pies.
I’ve yet to make my gingerbread house though. I’ll have to get a move on.
There are two gingerbread recipes I use but this one is my favourite.
Its actually a ginger nut biscuit recipe from Margaret Fulton’s Book of Home Baking. One of the most used recipe books in my collection. I have adapted the recipe a little to make it more Christmasy, but I do use the original recipe many times throughout the year.
My young nephew could easily down a half dozen of these biscuits without drawing breath. Luckily he’s considerate enough to share whatever is left.
So here is the recipe:
In a small saucepan melt together 60g butter, 2 Tblsp treacle, 2 Tblsp golden syrup and 70g dark brown sugar over low heat until the butter and sugar have melted. Leave this to cool down for a few minutes then add 225g self-raising flour, 2 tsp ground ginger (or a little less if you don’t like it too spicy) and 1 tsp ground cinnamon and mix until you get a smooth thick paste. I then wrap it up and let it cool down for about a half hour to make it easier to handle.
Now roll it out between to pieces of baking paper or plastic wrap to about 8mm thick and cut with your favourite biscuit cutters. Arrange on baking trays lined with baking paper and sprinkle with a little raw sugar and bake at 170c for 12 – 15 minutes depending on whether you want them really crunchy or a little chewy in the middle.
Leave them on the baking trays for a couple of minutes to cool down slightly before transferring onto cake racks to cool down completely.
Simply replace the wheat flour with gluten free flour for a gluten free batch of gingerbread happiness.
Hope you enjoy…