It's day 3 of our 12 cakes of Christmas and what can possibly be more Christmassy than Gingerbread? We've scrapped the traditional shape for snowmen and Christmas trees and are excited for you all to try our gingerbread! Be warned, the recipe can be extremely sticky if too much golden syrup is used so have an adequate amount of flour on hand to aide rolling and handling of the dough! These gingerbread are so soft they make the perfect Christmas themed snack!
Enjoy Everyone!
Ingredients:
-350g plain flour-
-1 teaspoon of bicarb of soda-
-3 heaped teaspoons of ground ginger-
-100g dairy free margarine-
-175g light muscavado sugar-
-1 beaten egg-
-3 tablespoons of golden syrup-
Method:
1) Preheat the oven to 180°C. Sieve the ginger, flour and bicarb into a bowl and rub in the margarine until it looks like breadcrumbs. Mix the sugar into the breadcrumbs, being careful to break big sugar lumps up.
2) Add the egg and golden syrup into the mix and stir until just forming, then get your hands back in and form the end dough (you might want to flour your hands first!).
3) When the outside has formed a smooth dough, roll out on a liberally floured surface (depending on dough stickiness) until about 1/2 to 1cm thick. Use your Christmas cutters to cut out shapes in the dough, and place on greased baking tray, reusing the spare dough constantly. Pop these in the oven for about 10 minutes until they just become golden on top and change colour.
Take the gingerbread out of the oven, don't worry if they have stuck together just use a sharp knife to separate them! Use a fish slice to slide them onto a cooling rack and leave to cool. Decorate with a simple sugar and water icing when cooled and voila! Share your gingerbread with friends and family and i cannot be beaten devoured with a nice cup of tea!
Happy Baking!
xoxox
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