The Best Gingerbread!

The Best Gingerbread!

This really is the ultimate gingerbread biscuit recipe - it is crispy, crunchy, well spiced, and holds its shape when baked! You can leave it plain or decorate it, and in an airtight container it’ll stay crunchy for at least 3 weeks. 

Use it for biscuits, gingerbread people, gingerbread houses or edible Christmas tree decorations.

Just make sure you use my TOP TIP for rolling it out.....Just put 1/2 the dough at a time between 2 sheets of baking paper and roll it out as thin as you need it, then use cutters to cut shapes, and leave them on the paper to bake them (after removing the trimmings around the edges. These can be re-rolled) 

The Best Gingerbread Biscuit Recipe 

(.....in my humble opinion!!)

(Makes approx. 12 large or 30 small biscuits)

 

Ingredients:

125g butter or dairy free margarine

100g light soft brown sugar

90g golden syrup 

300g plain flour

1 tsp bicarbonate of soda

1 tsp ground ginger

2 tsp mixed spice

 

Method:

1.     To make the biscuit dough simply measure the butter, sugar and syrup into a saucepan and gently heat it, stirring occasionally until everything is melted and the sugar has dissolved (do not let it boil!)

2.     In a large mixing bowl measure the flour, bicarbonate of soda and spices, and mix it together well.

3.     Pour the hot syrup mixture into the dry ingredients and use a spoon to combine everything. You’ll get a very soft dough which can be briefly kneaded with your hands to make sure everything is well mixed (be careful though as it's hot!).

4.     Note: as the dough cools down it gets firmer and a bit trickier to roll out, so you need to work fairly fast!

5.     Roll out the dough to the thickness of a 50p coin and use a cutter to make shapes. Transfer them onto a tray lined with baking paper. 

6.     Bake in a preheated oven at 180 degrees C for 10-12 minutes, or until the edges are just starting to get darker. Let the biscuits cool slightly on the tray before removing them to a wire cooling tray, because they will still be a bit soft when they come out of the oven.

7.     Let them cool completely before decorating or packaging up. Left plain, or with Royal icing these biscuits will keep for at least 3 weeks in an airtight container. With any other kind of decoration, you’ll need to eat them within 2-3 days.