Aka GingerBread (get it 🙂 ?)
I don’t know how many gingerbread recipes I’ve tried over the years. It’s a bit like Goldilocks – some are too hard, some are so soft they spread all over the baking tray in the oven, some are flavourless, some are so highly spiced they make your nose stream and your eyes water. But a few years ago I found a recipe that was just right. Pliable enough to make cool shapes, but not so soft that you end up with shapeless blobs after baking, and with just enough spice to give flavour and gentle heat.
You will need
350g of plain flour
1teaspoon Bicarbonate of Soda
2teaspoons ground ginger
1/2 teaspoon cinnamon
115g butter, cubed
175g light muscovado sugar
2 tablespoons golden syrup
2 tablespoons treacle
1 egg, beaten.
Preheat the oven to Gas mark 5.
Lightly grease some baking sheets, or line with baking parchment.
Sift the flour, bicarbonate of soda and spices together in a large bowl. Add the butter and rub into the flour mix until it looks like breadcrumbs. Mix in the sugar. Add the syrup, treacle and egg and bring together to form a smooth dough. Depending on how many children you are doing this with, either divide it amongst the kids, or cut in half and put half in the fridge whilst you work with the other half.
ready to go
Put some flour on the counter and put the dough on the flour, sprinkle lots of flour on top of the dough (this is quite a sticky mix) before rolling out to approx 5mm thick.
Make sure you flour your cookie cutters well and then let loose with your Halloween shapes.
Ready to bake
Place on baking sheet then bake in the preheated oven for 10-12 minutes.
Allow to cool slightly before putting on a rack to cool completely.
Go mad with the decorating.