Sunday, 11 September 2011

Recipe Time! - Gingerbread

I actually had a break from cakes the other day but still couldn't resist baking! As my daughter had an inset day from school, we decided to have some fun with gingerbread and cutters.


This is the recipe I use:

3oz (75g) Butter
5oz (125g) Soft Brown Sugar
3oz (75g) Golden Syrup
15oz (375g) Plain Flour
1tsp Baking Powder
2tsp Ground Ginger
1tsp Mixed Spice
1 medium Egg, beaten

Method:

Gently heat the butter, sugar and syrup in a saucepan until the sugar has dissolved, then leave to cool.

Once the liquid is around room temperature, mix in the dry ingredients and the beaten egg to form a soft dough. (If you find it's too sticky at this point it's fine to add more flour)

Knead your dough a little so it's nice and pliable and roll out on a lightly floured work surface to about 5mm thick. 

Use your favourite cutters and place onto a greased baking sheet.

Bake at 180 degrees / Gas mark 4 for approx 10-15 minutes.

The gingerbread is ready when it's slightly golden, they will still be soft when you remove them from the oven but will harden as they cool. They can easily burn so keep checking!

Decorate as you wish! You could use royal icing, ready made writing icing tubes, sweets or you could add raisin eyes and buttons before you bake, have fun :)

We had some royal icing left over so we played about with the piping bag...






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