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21.12.2020- Adventures in Baking: Festive Gingerbread

It's beginning to look....a little bit festive! This December is certainly not the norm by any stretch of the imagination, and I know that Christmas has become a little bit of a political hot potato over recent weeks. I'll be spending it as I always do- cosy and calm, with my parents and the cats in front of the telly, but I'm keeping my fingers crossed that the weather is at least going to be dry enough for a festive stroll or two. In life BC (before Covid), I'd always be absolutely worn out from work by the end of December, so this year it's been oddly quite nice to have the time and headspace to embrace some seasonal traditions, from making my own wreath to getting some festive baking done. One of my all-time favourites is gingerbread- and after a few years away from making my own, lately I've been able to enjoy getting reacquainted with my favourite recipe, once again from BBC Good Food:

100g butter
3 tbsp golden syrup
100g dark muscovado sugar
1/2 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
225g plain flour

1) Melt the butter, sugar and syrup together in a small pan over a low heat. Make sure to stir every so often. Once combined, leave to cool slightly. 
2) In a separate bowl, mix the bicarbonate of soda, ginger, cinnamon and flour. Add the melted butter mixture and stir to combine gradually, before using your hands to form a dough from the ingredients. 
3) Once you have a dough, wrap it in cling film and leave to cool in the fridge for about an hour.
4) When chilled, remove the dough from the oven, rolling out on a lightly floured work surface until approx 5mm thick. Heat the over to 190 degrees / 170 degrees fan. 
5) Cut the dough out using biscuit or cookie cutters of your choice- I used snowflakes but feel free to get as creative as you like. This dough goes a long way so there's plenty of opportunity to use lots of different cutters.
6) Once you have your shapes cut out, place on baking trays lined with baking paper, leaving sufficient space between each biscuit. Bake in the oven for ten minutes and leave to cool. 
7) Decorate as you'd like- whether with icing sugar or edible glitter.
8) Enjoy!

These make lovely little gifts and tend to keep quite well in an airtight container too. Definitely a festive favourite for me- the struggle not to eat the whole batch is very real!

Have you been doing any festive baking?

(Image credit: Sarah Farrell, please do not reproduce without permission.)


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