This is one of my favourite Gingerbread recipes and it’s dead easy! I found this recipe a while ago and I’ve played with it a little to make it my own. It’s perfect for letting little ones help in the kitchen. Mr D loves to roll out the dough and push the biscuit cutters into it to make shapes. We usually make a few men and some other shapes as well. “Twinkle Twinkle Little Stars” are always a favourite here! Trying to stop Mr D from eating the mixture before it’s cooked can be a challenge sometimes!
- 125g butter, at room temperature
- 1/2 cup, firmly packed rapadura sugar (or brown sugar)
- 125ml or 1/2 cup golden syrup
- 1 egg, separated
- 375g or 2 1/2 cups plain flour
- 2 tbs ground ginger
- 1 tsp mixed spice*
- 1 tsp bicarb soda
- Plain flour, to dust
- Preheat oven to 180°C.
- Line 2 baking sheets with baking paper.
- Use an electric beater on a high speed to cream the butter and sugar until pale – this takes approximately 5 mins depending how soft your butter is.
- Add the golden syrup and egg yolk and beat until well combined.
- Add the flour, ginger, mixed spice and bicarb soda on the lowest speed.
- Turn onto a lightly floured surface and knead until smooth.
- Press dough into a disc and cover with plastic wrap.
- Place in the fridge for 30 minutes to rest.
- Place the dough between 2 sheets of baking paper and roll out until about 4mm thick.
- Use a gingerbread man cutter (or any shaped biscuit cutter you fancy) to cut out shapes.
- Place on trays about 3cm apart. Repeat with any excess dough.
- Bake in oven for 10 minutes or until brown.
- Place to a rack to cool.
- Decorate as desired.
* I grind my own mixed spice using the following fresh spices:
1 to 2 cloves
6 pimento allspice
1 tsp freshly grated nutmeg
2cm cinnamon stick
Place the spices into a mortar and pestle to grind by hand, or a coffee grinder if you have one. You’ll end up with a wonderfully pungent mixed spice. This makes approximately 2 tablespoons. Store in a screw top jar.