Saturday, 1 November 2014

Simple Gingerbread Recipe

I love gingerbread. It took a while to find, but finally I have a foolproof gingerbread recipe. Perfect for spooky Gingerbread Skeletons for Halloween or the classic Gingerbread House at Christmas.


225 g (8oz) plain flour
1 tsp baking powder
1.5 tsp bicarbonate of soda
1 tsp ground ginger
85 g (3oz) margarine
85 g (3oz) soft brown sugar
85 g (3oz) golden syrup

  1. Put all of the ingredients into a large bowl or food processor and mix together to form a soft dough.
  2. Roll out the dough to a thickness of about 75mm (¼ inch). Cut into shapes using cookie cutters or a knife. I find it easiest to roll and cut the shapes on greaseproof paper so that you don't have trouble transferring to your baking tray.
  3. Pop on the baking trays and bake in the centre of preheated oven at 210°C, 190°C fan, Gas mark 7 for about 10 minutes. Check that the shapes are not scorching after about 6 minutes. They are ready once lightly golden brown.

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