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07.12.2015- Adventures in Baking: Festive Gingerbread

With Christmas just around the corner, I'm sure I'm not the only one getting excited about the prospect of erring a little more on the side of indulgence than usual- and the festive season is always a brilliant opportunity to make the most of those once-year treats. I'm also hoping to make time for some festive baking, and a with a comparatively clear Saturday a few weeks ago, I made something of a pre-emptive strike, hitting the kitchen to concoct a seasonal staple- Gingerbread! I've made it a few times before, but this time I experimented with a new recipe from BBC Food...

Festive Gingerbread

350g plain flour (with extra for rolling out), 1 teaspoon bicarbonate of soda, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 125g butter (softened), 175g light soft brown sugar, 1 free range egg, 4 tablespoons of golden syrup and icing sugar to decorate

1) Sift the flour, bicarbonate of soda, ginger and cinnamon together into a bowl. Gently add in the butter and mix until the dough looks like breadcrumbs.
2) Add in the sugar and combine.
3) In a separate bowl, mix the golden syrup and egg together- if you run a spoon under a warm tap before measuring out the golden syrup it really helps in making sure it doesn't stick too much!
4) Add the egg and golden syrup and combine until the mixture starts to clump together- I found it easier to use my hands than a spoon at this point!
5) Tip the dough out onto a lightly floured work surface, kneading a little and shaping into a block.
6) Wrap the dough in clingfilm and pop it into the fridge for about 15 minutes- this makes it much easier to handle when rolling out.
7) Heat the oven to 180 degrees fan.
8) Line two large baking trays with greaseproof paper.
9) Remove the dough from the fridge and roll out to approximately 0.5cm thick (make sure your hands and rolling pin are lightly floured here too!) Cut your preferred shapes- whether they be stars, gingerbread men or other festive favourites and pop onto the baking trays, ensuring to leave a gap to allow for spreading during baking. I found that the dough lasted for ages, so prepare to be cutting and re-rolling for a little while!
10) Bake for 12-15 minutes or until the biscuits are lightly browned. Allow to cool on the baking tray for 10 minutes before cooling completely on a wire rack.
11) Decorate and serve as desired!

This bake is brilliant as it's super simple and the yield is enormous! Be prepared to have lots of biscuits on your hands- ideal for sharing or for using as homemade presents!

What are your favourite things to cook at Christmas?
(Image credit: Sarah Farrell, please do not reproduce without permission.)


  1. These look amazing! I love the gingerbread letters! x

  2. These look delicious! I wish I could have one to dunk in my tea right now!

    - Elodie x


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