Wednesday, 14 September 2011


I got this gingerbread recipe from the brilliant Peyton and Byrne British Baking book. It's a great one to do with children and you can make the biscuits whatever shape you want!

Prep Time: 15 Mins
Baking Time: 10 Mins
350g Plain Flour (Plus extra for rolling it out)
1Tbsp Ground Ginger
1Tsp Bicarbonate of Soda
100g Cold Unsalted Butter (Cubed)
150g Light Soft Brown Sugar
1 Egg (Beaten)
4Tbsp Golden Syrup

Preheat the oven to 180C/350F/Gas 4 and line a tray with baking paper. Sift the flour, ginger and bicarb into a bowl. Rub in the butter until the mixture gets a sandy texture, then stir in the sugar with a wooden spoon. Whisk together the egg and the golden syrup then add. Mix it well until you get a smooth dough.
Roll the dough out on a floured surface, about 3mm thick then cut out your shapes (Men, Barnyard Animals, Stars, Circles, whatever you like). Put them on the tray, evenly spaced out, then if you like use a sharp knife to etch any detailing into the biscuits. Bake them for about 10 minutes or until they've turned golden brown. Let them cool for 5 minutes of so on the tray then transfer them to a wire rack to cool completely.

These will store in an airtight container for about a week, although they'll probably be all snaffled up sooner than that!

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