Gingerbread
There are two sets of ingredients I use for gingerbread. The first is the traditional recipe – simple
gingerbread that keeps well and is fairly foolproof. I find however that I prefer more character in my
gingerbread, and so the second has become my recipe of choice. Both share the same instructions,
just a different set of ingredients. And both work beautifully for cookies or gingerbread houses.
Sim ple Gingerbread
Ingredients
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250g butter (softened)
1 cup brown sugar (packed)
1 cup golden syrup
2 egg yolks
5 cups flour
2 tbsp. ground ginger
2 tsp. bicarbonate of soda
Spiced Gingerbread
Ingredients
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250g butter, softened
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2/3 cup soft brown sugar
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1/2 cup date honey or golden syrup
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2 eggs, beaten
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4 cups flour
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1/2 cup self raising flour
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2 tbsp. ground ginger
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1 tbsp. ground cinnamon
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1 tsp. ground cloves
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½ tsp. finely ground black pepper
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2 tsp. bicarbonate of soda
Instructions:
1.
Cream the butter, sugar and golden
syrup with an electric beater. When light and
fluffy, add the eggs gradually.
2.
Switch to a wooden spoon, and add all
dry ingredients, sifted together. As dough
firms up, remove from bowl and knead a little
on a floured surface.
3.
Wrap in cling wrap and refrigerate until
you are ready to use.
4.
Shape as desired on a paper-lined tray,
and bake for 10 minutes in a 180 °C oven