Today I’m collabing with Lily from Lily Blogs a Lot. We’re both doing a post on our favourite Christmas baking and mine happens to be Gingerbread. It’s quite a simple recipe but it’s what got me HOOKED on Gingerbread! I really hope you enjoy it and let me know if you try the recipe and what you think!
Makes quite a lot, depends on the size but about 18 medium sized gingerbread.
- 375g plain flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 2 teaspoons mixed spice (ground spice mixture consisting of cinnamon, allspice and nutmeg)
- 3 teaspoons ground ginger
- 140g salted butter, softened )
- 130g brown sugar
- 125ml golden syrup or treacle
- 1 large egg, separated into yolk and white
- 186g pure icing sugar, sifted
- 1 large egg white
- Food colouring, optional
- Stir or sift flour, bicarbonate of soda, mixed spice and ginger together into a medium bowl.
- Mix butter and brown sugar together in a large bowl, make sure to mix it all in. Mix until the butter and sugar are well combined and the mixture is creamy.
- Add golden syrup/treacle and egg yolk (reserve egg white for the icing) to the butter mixture. Mix until the ingredients are well combined.
- Carefully mix the flour mixture into the butter mixture.
- Preheat oven to 180 degrees Celsius. Line a large baking tray with baking paper.
- Scrape all the mixture into a ball with your hands. Divide the dough in half. Place one piece of dough between two large sheets of baking paper and roll out until 4-5mm thick. Leave dough between sheets of baking paper and place on a large flat tray or chopping board and put in the freezer for 15 minutes or more.
- Repeat the process with the second piece of dough.
- Once dough is cold and firm, remove from the freezer and remove top sheet of baking paper. Quickly start to cut shapes in the dough with cutters. Transfer the shapes to the lined baking tray, with gaps between each shape.
- As soon as the tray is filled, place it in the preheated oven. Bake biscuits for about 10 minutes, if they’re baked for much longer they will be very hard and brittle, personally, I enjoy them on the softer side. The biscuits will firm up as they cool.
- Cool cooked biscuits on tray for five minutes before transferring to a wire rack to cool completely.
- Stir icing sugar and egg white (or water) together in a small bowl until well combined.
- Add food colouring to icing if desired.
I hope you enjoyed my favourite Christmas recipe. Please go and check out Lily’s blog and comment on her post… What’s your favourite Christmas recipe??
feliz Nadal (Happy Christmas in Galician)