A soft, melt-in-the-mouth gingerbread that is loved by young and old. I have used this recipe for years, usually to make gingerbread men (and women!) at Christmas time. This year, I also made ghosts, skulls and pumpkins for Halloween. It is best to make the dough the day before and allow it to rest in the fridge overnight.
350g plain flour
175g butter, softened
4 tbsp soft brown sugar
8 tbsp golden syrup
6 tbsp milk (about 90ml)
1 tsp allspice, ground ginger, cinnamon
½ tsp salt
½ tsp bicarbonate of soda
Sieve the flour into a bowl and mix in the spices, salt and bicarbonate of soda.
In a separate bowl, beat the softened butter, add the sugar and golden syrup and whisk until light and fluffy. Then fold in the dry ingredients a little at a time, alternating with the milk. Use your hands to bring the dough together and place on a floured board.
Knead until the dough is smooth - if it's too sticky, add a bit more flour - and form into a ball. Wrap in clingfilm and chill overnight in the fridge.
The next day, preheat the oven to 190ºC and line two baking trays with greaseproof paper.
Roll out the dough to 3mm thick. Cut out your chosen shapes and place on your lined baking trays. They will spread a little so don't put them too close together.
Bake for about 10 minutes or until they are golden. Remove from the trays and place on a wire rack to cool completely. Decorate with icing or melted chocolate.
This makes about 20-30 shapes depending on the size.
Comentarios