Tuesday, 2 December 2014

CHRISTMAS GINGERBREAD








I'd never made gingerbread before, but it's super easy, you just mix everything together with a bit of egg and golden syrup till it forms a dough, then you roll it out and cut into shapes.  I love baking with golden syrup, it reminds me of being a kid and putting it on my porridge in the morning. I would let it pour off the spoon, transfixed by the caramel ooze slowly dribbling onto the oats.  And consequently would always be late leaving the house for the school run.  These biscuits are great because you can add  more or less cinnamon and ginger, and can use different flavours of icing, next year I want to try lemon.  For decoration I got some christmas cookie cutters and edible silver stars and balls, and melted a lot of dark chocolate.  Some of which was left over and had to be eaten by me.  What a tragedy.

Makes about 30 biscuits.

INGREDIENTS
350g plain flour, with a bit extra for when you're rolling out the dough
175g soft brown sugar
1tsp bicarbonate of soda
125g butter
3 tsp ground ginger (more or less can be added depending on taste)
2 tsp ground cinnamon
1 egg
4 tbsp golden syrup

METHOD
Preheat the oven to 180C.
Mix together the flour, butter, bicarbonate of soda, ginger and cinnamon.  Using a food processor or electric beaters, keep mixing until you have the consistency of breadcrumbs, then stir in the sugar.  In a separate bowl mix the egg and the golden syrup together, then pour that into the flour/butter/spices mixture.  Mix it all up until you have a smooth dough.  Put that in the fridge for about 15 minutes while you line a couple of baking trays with greaseproof paper.

Roll out the dough until it's about 0.5cm thick, and cut out shapes with the cookie cutters.  Keep doing this until you've used up all the dough.  You might have to bake them in several batches - my kitchen was covered in gingerbread christmas trees.  They should only take about 12-15 minutes to cook, and will end up a deep caramel colour.  Take them out the oven and let them stand for about 10 minutes before moving them onto a wire cooling rack.

I decorated mine with dark chocolate - I just melted about 200g and dipped the biscuits into it, then left them to cool on greaseproof paper in the fridge.  I also used glace icing.  I mixed together icing sugar and water till I had quite a thick consistency and then used a spoon to drizzle it over the biscuits.  You could also make buttercream icing and pipe that on, or use different kinds of chocolate.

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