Thursday, 17 February 2011
All sorts of Gingerbread
I had a special request this week for a recipe for Gingerbread ‘of the sort you roll out’. So I found this one amongst Grandma Abson's old magazine cuttings. It's a perfect recipe to make Gingerbread Valentine biscuits too as well as the usual Gingerbread Men.
Gingerbread for your heart's desire
75g/3oz soft brown sugar
4 tbsp golden syrup
300g/11oz plain flour
1 tsp bicarbonate of soda
2 tsps ground ginger
Preheat the oven to 180°C, Gas mark 3, 375F. Line a baking tray with baking paper. Melt the butter, sugar and syrup in a pan. Then remove from the heat. Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted mixture into the dry ingredients to make a stiff dough. Roll out the dough about 5mm/1/4 inch thick. Use cutters to make shapes. Place the shapes onto the lined baking trays and bake, in batches, for 9-10 minutes until light golden brown. Remove from the oven and allow to cool on a wire rack.
I got a message from Jayne a few days later : ‘Just to say I made gingerbread this afternoon; the recipe is fab, really easy and yummy...’ This week she made some more and brought them to work ... and she'd added a lovely romantic topping for a Valentine's Day recipe!