Wednesday, 23 December 2015

The Perfect Gingerbread Recipe

Nothing screams Christmas more than a fresh batch of homemade gingerbread. Today, me and my little sister spent the afternoon making these easy but incredibly delicious goodies. I've tried countless recipes in the past but I think i've finally mastered the perfect recipe, which results in a chewy, soft but crispy texture. I hope you try it out and let me know what you think!

350g of Plain Flour
1tsp of bicarbonate of soda
1/2 tsp ground cloves
2-1/2 tsp ground ginger
1 tbsp ground cinnamon
125g butter
150g light soft brown sugar
1 free-range egg
2 tbsp of honey
2tbsp golden syrup

Instructions (Just 5 easy steps):
1. Sift together the flour, bicarbonate of soda, ginger, cinnamon and cloves and pour into a medium-sized bowl. Grate and add the butter then combine (with your hands) until the mix looks like breadcrumbs. Stir in the sugar.
2. Lightly beat the egg honey and golden syrup together, add to the bowl and combine until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for a minimum of 15 minutes (you can also do this the day before and leave overnight).
3.Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
4. Roll the dough out to a 0.5cm thickness on a lightly floured surface (try and use as little flour as possible as this toughens the dough). Using any cutters you like, cut out the gingerbread shapes and place on the baking tray, leaving a gap between them.R
5. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.

- Mila Kay x

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