Christmas Double Gingerbread

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I’ve never been a fan of Gingerbread before, but in recent years I’ve had a piece here or there around the festive season and realised that it’s actually pretty damn fantastic!

As I don’t yet have a go-to gingerbread recipe, I went instead to my go-to recipe site; the fabulous BBC Good Food and found this cracker called Double Ginger bread! It was gorgeous, but I did slightly over bake my first batch so do keep an eye on your oven, as may need 10 minutes rather than the recommended 12, mine certainly did! But still super yummy! 🙂

Ingredients

140g unsalted butter
100g dark muscovado sugar
3 tbsp golden syrup
350g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger and 1 tsp ground cinnamon

pinch of cayenne pepper (optional)
2 balls stem ginger from a jar, chopped

Method

1) Heat oven to 200C/180C fan/gas 6. Line 2 baking sheets with baking parchment.

2) Melt butter, sugar and syrup in a pan.

3) Sieve flour, soda, spices and a pinch of salt into a bowl and mix.

4) Stir in the butter mix and chopped ginger to make a stiff-ish dough.

5) Wait until cool enough to handle, then roll out dough to about 5mm thick. Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again. Lift onto baking sheets gently, I used a palette knife for this!

4) Bake for 9-12 mins until golden (keep an eye on your oven)!

5) Cool 10 mins on the sheets, then lift onto cooling racks.

6) If you’d like to decorate (I like this recipe both with and without icing), mix icing sugar with a few drops of water until thick and smooth. Halve then slice cherries thinly to make smiles, and cut ginger into small squares. Spoon icing into a food bag, snip off the tiniest bit from one corner, then squeeze eyes and buttons, and a tiny smile onto 1 man at a time. Stick on a cherry smile and ginger buttons. Repeat; leave to set.

These will keep up to 1 week in an airtight tin, or in my house c.3 days!! 🙂 This much dough made 3 batches of Christmas cookies over two baking sheets, so after I made one batch Inout the rest in the freezer for nearer to Christmas!

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