I don’t know why gingerbread is typically confined to December, as I happily make it and eat it all year round. Here is my fool-proof gingerbread recipe… which doesn’t actually have any ginger in, but has lots of cinnamon instead. Immerse yourself in subversive gingerbread.
To make 15 biscuits, you will need:
2 oz butter (+ a bit extra for greasing)
3 tbsp golden syrup
6 oz / 175g self-raising flour
1 ½ tsp ground cinnamon (M&S is the best!)
½ tsp bicarbonate of soda
2 tsp caster sugar
40g icing sugar
A couple of tablespoons of water
Preheat the oven to 180°C and grease out an oven tray with a bit of butter.
Sift the flour with the cinnamon into a bowl and add the bicarbonate of soda and caster sugar and mix together. Melt the butter and golden syrup in a small saucepan on a low heat and pour over the flour mixture.
Stir well with a spoon before using your hands to combine the mix together to make a big ball of dough. Lightly flour a surface and a rolling pin and roll out the dough to about half a centimetre thick.
Use your favourite cookie cutters to stamp out shapes (I used a gingerbread girl shaped cookie cutter!) and then put the trimmings back together into a ball and roll out again. Place the biscuits on the prepared oven dish and put them into the oven for 10 – 12 minutes until lightly browned.
Sift icing sugar into a bowl and add a little water and mix until it forms a soft white icing and pour into an icing bag and decorate your cookies!
I get fog-headed
when I munch gingerbread