I used this recipe to make gingerbread houses with Amy last week and I was really impressed with how it out. I’ve since tweaked the recipe a fair bit and have come up with my own version, which creates beautifully gingery cookies. You can either cook them for a shorter time and get soft chewy gingerbread, or cook them for longer to get a darker, crunchier type.
They’re delicious to give as gifts over the festive period, or they’re delicious to make as a lovely festive treat. You could cut them into whatever shapes you fancy, but I went with the classic gingerbread man.
- 250g butter
- 200g dark brown sugar
- 200g golden syrup
- 600g plain flour
- 2 tsp baking soda
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp salt
for the decoration
- royal icing sugar (technically cheating but meh)
- silver balls, gum drop buttons, jelly tots – whatever you like!
- Pop the butter, sugar, and golden syrup in a medium saucepan and warm over a gentle heat until the butter has melted and the sugar has completely dissolved.
- Put the flour, baking soda, ginger, cinnamon, and salt in the bowl of a standmixer and fit the dough hook. Turn on the lowest speed so that all the dry ingredients are well combined.
- Keep the speed on low and pour in the warm mix from the pan. Let the dough hook bring the dough together. When it’s a smooth, stiff mixture, turn it out onto some baking parchment on a work surface.
- Flatten it out with your palms – though be careful as it will be hot. Leave to cool for 10 mins.
- Roll it out to about a centimetre thick. Cut out whatever shapes you like and lay them out on a baking tray lined with parchment, leaving some space between them. Leave them on the baking tray to set for about 15 mins. You may need several baking trays.
- Now heat your oven to 200°c.
- Pop the gingerbread men (or cookies) into the oven for 8-12 mins. They will still be soft when you take them out – don’t touch them, just let them cool for 10 mins or so until you can carefully pick them up and move them to a cooling rack.
- When the gingerbread is completely cold, make your royal icing. Just add 250g of royal icing sugar to 2 tbsp water (or follow the instructions on the box) and then beat in a standmixer until you have icing that will hold in stiff peaks. This could take up to 6 straight mins of beating so be patient.
- When it’s ready, pop it into a piping bag with a very small nozzle and use it to pipe decorations and glue on sweets.
- Leave out to dry for an hour or so, then store in an airtight container.
Best enjoyed with a lovely cup of tea!