Gingerbread

Preheat oven to 180 degrees.

Put 12oz plain flour, 1 teaspoon bicarb of soda, 2 teaspoons of ground ginger, 1 teaspoon ground cinnamon and 6oz light muscovado sugar into the food processor. Pulse until mixed.

Now add 4.5oz cold butter, cut into cubes and pulse until it looks like breadcrumbs.

Slide in 3 tablespoons of golden syrup and a large egg. Pulse until it starts to clump, then pour the clumps onto your work surface and knead lightly into a ball. Wrap in clingfilm, and leave it in the fridge for 20 minutes.

Roll out to about quarter of an inch, then cut into lovely shapes. Use a non-stick, reusable sheet to line your trays (you’ll need two of them).

Leave to cool before standing well back and leaving the decorating to the experts.

Barely adapted at all from http://www.bbc.co.uk/food/recipes/gingerbread_men_99096

9 thoughts on “Gingerbread”

I was just thinking about gingerbread today and how I hadn’t had any for ages… Thank you! 🙂

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Salutation Recipes on November 21, 2013 at 21:37 said:

My husband is sitting on the sofa laughing because I’ve just told him I have to reply to ‘The Healthy Epicurean’ before getting off the computer! I must admit, half of the gingerbread was eaten long before we iced it.

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- The Healthy Epicurean on November 22, 2013 at 08:48 said:
  
  😀
  Are they the slightly chewy sort or the ultra brittle sort?
- Salutation Recipes on November 22, 2013 at 13:23 said:
  
  Neither, really! Soft but not chewy!

I love gingerbread so much I crave it. Yummy!

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Salutation Recipes on November 22, 2013 at 13:24 said:

Which recipe do you use?

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- debbeedoodles on November 22, 2013 at 13:46 said:
  
  I don’t really have a go-to recipe for gingerbread… I may have to try the one you used.