Easy Gingerbread Recipe
Follow this easy gingerbread recipe to make a delicious biscuit dough full of warming flavours and spices.
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Ingredients
- 50 grams Unsalted butter
- 75 grams Dark muscovado sugar
- 50 grams Golden syrup
- 175 grams Plain flour
- 0.5 teaspoon Bicarbonate of soda
- 2 teaspoon Ground ginger
- 1 teaspoon Groun cinnamon
- 1 medium Egg at room temperature
Instructions
- Preheat the oven to 170°C fan. Line baking sheets with greaseproof paper.
- Crack the egg into a small jug and beat with a fork. Set aside for now.
- Measure the butter, dark muscovado sugar and golden syrup into a small saucepan.50 grams Unsalted butter, 75 grams Dark muscovado sugar, 50 grams Golden syrup
- Heat on low until the butter and sugar melt. Once melted turn the heat up and let the mixture boil for 1 minute. Remove and leave to cool for 10 minutes.
- Stir the plain flour, bicarbonate of soda, ginger and cinnamon together in a medium-sized bowl.175 grams Plain flour, 0.5 teaspoon Bicarbonate of soda, 2 teaspoon Ground ginger, 1 teaspoon Groun cinnamon
- Now pour in the melted butter mixture and half of the beaten egg. Use a wooden spoon to fold the mixture until it starts to come together into a dough. Now use your hands to knead the dough gently until smooth and the bowl is left clean.1 medium Egg
- If the dough is too dry add a little bit more egg, if it's too wet add a little flour.
- Wrap the gingerbread dough in clingfilm and place in the fridge to chill for at least 30 minutes*.
- Lightly dust a worktop and a rolling pin with flour and roll the gingerbread dough out to a £1 coin thickness.
- Use cookie cutters to stamp out your shapes and place on a lined baking tray**.
- Bake for 10-12 minutes until golden and firm.
Notes
*Or, you can wrap and freeze the gingerbread dough at this point for up to 2 months.
**If you have time, chill the shapes in the fridge for another 30 minutes to reduce spread.