Sweet & Savory

Gingerbread Recipe.

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There’s nothing quite as lovely as a classic gingerbread recipe at Christmas, the smell of gingerbread filling your kitchen as it bakes is very nostalgic. These simple gingerbread cookies don’t only taste amazing, but are also really easy to make. Whether you are stamping out star shapes, gingerbread men or even constructing a gingerbread house, it makes them a great recipe for all the family.

Gingerbread dough is highly versatile since it’s very sturdy once baked. So, once you have perfected the recipe below, get creative with our other gingerbread recipes and build your own 3D constructions.

Easy gingerbread recipe.

🔸Ingredients for gingerbread.

▪️75g unsalted butter.

▪️100g light brown soft sugar.

▪️100g golden syrup.

▪️225g plain flour, plus extra to dust.

▪️2tsp ground ginger.

▪️1tsp bicarbonate of soda.

▪️8cm gingerbread man cutter.

▪️Coloured icing pens.

🔻How to make gingerbread biscuits.

1. In a small pan, heat the butter, sugar and golden syrup over low heat, stirring until the sugar dissolves. Set aside to cool for 5min.

2. In a medium bowl, mix the flour, ginger and bicarbonate of soda. Make a well in the centre and pour in the butter mixture. Stir to combine. Using your hands, bring together to form a soft dough and knead briefly until smooth. Wrap and chill for 15min to firm up slightly.

3. Line 2 large baking sheets with baking parchment. On a lightly floured surface, roll out dough to 3mm thick. Using the gingerbread man cutter, stamp out shapes, re-rolling trimmings as needed. Transfer to the prepared baking sheet, spacing apart. You should have about 20 biscuits. Chill for 30min.

4. Preheat oven to 190°C (170°C fan) mark 5. Bake the biscuits for 10min, or until sandy to the touch. Leave to cool for 5min on the sheets, then transfer to a wire rack to cool completely.

5. Decorate with icing pens and serve.

Gingerbread Recipe Tips.

▪️Make sure to melt your butter and sugar over a low heat in order to prevent the mixture from burning before the sugar has had time to dissolve.

▪️Chill your dough for at least 30min. It will make rolling the dough out much easier as it won’t stick to the rolling pin or worktop. Alternatively roll your dough out between two sheets of baking parchment once chilled.

▪️Don’t overwork your biscuit dough when bringing it together or rolling it out. Overworking will result in a tough biscuit.

▪️As per the tip above, be clever when stamping out your biscuits in order to prevent having to re-roll your dough out too many times. Pre-plan where your cutter will be placed each time in order to optimise the surface area of the dough.

▪️Spare biscuits will keep in an airtight container at room temperature for up to 3 weeks. Make sure it is truly airtight to prevent the biscuits from softening.

▪️You can freeze unbaked dough, wrapped in clingfilm, for up to one month. Defrost overnight in fridge and complete recipe.

Reference:

The only gingerbread recipe you need/https://www.goodhousekeeping.com/uk/food/recipes/a564670/easy-gingerbread-recipe/#

طريقة عمل بسكويت الزنجبيل/https://www.shamlola.com/recipes

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