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!
I love all things with ginger and Grandma Abson's Traditional Baking has Ginger Buns, Ginger Cakes and Ginger Pudding amongst the recipes in the book as well as the famous Yorkshire Parkin. Enjoy all sorts of Gingerbread! Let me know which you like best.