Christmas Gingerbread Recipe
I love gingerbread so much and I have tried so many recipes. My Christmas Gingerbread Recipe is a fine tuning of a mix of them. I hope you enjoy.
I thought it would be a fantastic time to repost the gingerbread recipe I posted a few months ago. Perfect to make for Christmas. This versatile Christmas Gingerbread Recipe is great for using for decorations. It is quick to make and cook, which leaves most of the time to spend decorating them.
This gingerbread recipe is perfect to use for building with two if you want to build your own gingerbread house. Check out my Town House Gingerbread House from a few years ago.
Check out the jolly gingerbread recipe
It’s a simple recipe and will become a classic once you use it. If you like them really gingery you will like this. I love properly strong gingerbread and I think I managed to pack a punch with this recipe. Having made it a few times I now find a little pinch of mixed spice really adds an extra level of taste to finish gingerbread.
- 62 g unsalted butter
- 50 g dark muscovado sugar
- 2 tbsp golden syrup
- 162 g plain flour
- 1/2 tsp bicarbonate of soda
- 1.5 tsp ground ginger
- 3 tablespoons of water
- Preheat the oven to 180°C,
- Line baking trays with greaseproof paper.
- Melt the butter, sugar and syrup in a medium saucepan, stirring so all the ingredients have combined
- Remove from the heat and allow to cool.
- Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.
- Turn out onto a lightly floured surface and roll to a thickness of about 5mm.
- – If the dough is really crumby add the water to hold the mixture together.
- –Using cutters or templates – any shape can work, cut the shapes you want.
- If you want to hang the gingerbread on the tree use a skewer or a teaspon handle to make a hole.
- Place the shapes onto the lined baking trays and bake for 9-10 minutes until light golden brown.
- The gingerbread doesn’t spread when in the oven so the shapes do not have to be far apart – about 2cm will do.
- Remove from the oven and set aside to cool.
- When they have completely cooled down you can decorate with icing.
- Gingerbread biscuits can be stored in an airtight container for up to two weeks.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Gingerbread biscuits can be stored in an airtight container for up to two weeks. Although if you enjoy them as much as I do they won’t last more than a few hours. Maybe a day if you make them late in the afternoon.
If you are looking for a way to make decorations from the gingerbread check out my post on how to make gingerbread decorations.
Other Christmas recipes you might enjoy
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