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Recipe: Gingerbread

Posted by Lisa Courtney on

Tis the season and there’s nothing more Christmassy than baking with a delicious array of spices. I could happily have it on repeat!

This recipe is actually a breeze to whip together and the dough can easily be made a day ahead and kept in the fridge.

115g softened unsalted butter
150g brown sugar
75g golden syrup
1 egg
350g flour
1tbsp ground ginger
1tbsp ground cinnamon
1 tsp all spice
1 tsp baking soda
zest of an orange 

Beat butter, sugar and syrup together till light and fluffy. Add egg and continue beating till combined. Sift all other ingredients in a separate bowl aloung with the orange zest then slowly add to your wet ingredients

Turn out dough between two sheets of baking paper and roll out to approx 5mm thick. Refrigerate for an hour.

Pre heat oven to fan bake 160 degrees and line two baking sheets with baking paper.

Remove dough from fridge, cut out shapes and place on your baking trays. Bake for approx. 9-11mins for minis and 11-13mins for larger shapes.

Leave to cool for about 10mins before transferring to a cooling rack to cool completely...or not!

Happy Eating.


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