So this ones a bit different but I’ve had a few comments and messages about my gingerbread recipe so I thought I’d share. So the measurements will be in weight, in grams as that how a roll!
- 4 tablespoons of golden syrup
- 175g Butter (any you like, dairy free tip below)
- 150g dark brown sugar
- 2 tablespoons of ground ginger (for a milder flavour 1 tablespoon is still plenty flavourful)
- 350g Plain flour
- Half a teaspoon of bicarb (too much and your biscuits will not hold the shape, less is better here, if you want to make something like a gingerbread house I would omit the bicarb entirely, so the gingerbread better keeps it’s shape)
For a dairy free recipe use an additional 50g plain flour (and depending which one you’ve used you may need to add more) this also applies if you’re using gluten free flour.
Dairy free butter is much softer and as such won’t firm as much when it cools. Hence the additional flour to soak up the extra liquid.
This will make you a lot of gingerbread, so do feel free to half the recipe. This is a recipe for sharing!
- Melt together your syrup, sugar & butter. You can do this on a stove or in the microwave, stirring at regular intervals.
- When fully melted together add everything else!
- Mix it all together. The mixture should not be wet. You should be able to form a dough.
- Tip it onto a dry work top and knead your dough for a few minutes.
- Pop dough in an airtight container or in plastic wrap and leave to cool. If you make the dough in advance it can live in the fridge for about 5 days before baking, you must bring it out of the fridge about 5-6 hours before using otherwise it will be too hard to roll.
- Roll out your dough! Thickness is up to you! Cut out your shapes and pop them on a baking tray on non-stick parchment paper. Leave a gap between each biscuit of about 2 cms, this allows for spreading in the oven.
- When your shapes are laid out and completely flat. Put them in the freezer for at least 15 minutes. This will help them keep their shape and stop the shapes from spreading too much.
- When they’re frozen put them in the oven at 170° for 10 minutes, they’re done when the edges start to change colour.
- When you take them out they will be soft, this is exactly how they should be. Leave them on the tray to fully cool, if you try to move them now, they will fall apart.
- Once cooled they will be lovely crunchy gingerbread shapes! Store for 4-5 days in an airtight container.
If you plan to decorate, your biscuits won’t last as long as the icing make a them soft. For icing I usually use a drop of vanilla essence with a tablespoon of water, then about 100g icing sugar. If you add too much water you will need A LOT of icing sugar to bring it back round, so sometimes it’s just easier to start again. Too hard add water, too runny at icing sugar until it’s exactly how you would like it!
Enjoy! Please tag @oddsandtodds on Instagram with your biscuits as I would love to see them!