Gingerbread!
Gingerbread stirs up Christmas nostalgia in my family. Although easy and fun to make all year round, it is always something I make with my kids in the holidays. With a myriad of spices and that delicious aroma, these moreish biscuit always evoke such great memories.
Whether shaped into gingerbread men (or people), biscuits of any shape, or houses, there is a timeless appeal that spans centuries and cultures. And it just so happens that Gingerbread and Vanilla Shortbread are the ideal treats to leave out for Santa!
What Makes Gingerbread Special?
These biscuits are a blend of warming spices and rich sweetness and the defining ingredients include:
- Ginger: The star spice, bringing warmth and subtle heat.
- Cinnamon, Cloves and Nutmeg: Supporting spices that add depth and complexity.
- Golden Syrup (or substitute with Treacle or Light Molasses): For a rich, earthy sweetness and moist texture.
- Brown Sugar: Enhancing the caramel notes.
- Flour, Butter and Egg: Creating the perfect base for cookies, cakes, or doughs.
Pro Tips for Perfect Gingerbread
- Chill the dough: Chilling prevents the cookies from spreading and helps with clean cuts.
- Roll evenly: Or the cookies will cook too quickly in parts.
- Don’t overbake: Gingerbread should be slightly soft when removed from the oven for the best texture.
Gingerbread for All Seasons
While gingerbread is often associated with the holidays, its warm, spiced flavour is welcome year-round. Have it plain, sprinkle with sugar or decorate however you choose – and of course have it alongside a warm drink or dip it into a glass of cold milk!
Gingerbread houses, inspired by the Brothers Grimm’s Hansel and Gretel, are fun to try. Stuck together with royal icing – houses not always easy to construct, but still fun and definitely something the kids can get involved in.
Feedback & More
Did you try the Gingerbread? Let me know in the comments below. Cheers, Elby!
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Gingerbread!
Warm, spiced gingerbread: a holiday classic with rich flavours. Perfect for festive treats and gifts or cosy moments all year round!
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Ingredients
3 cups plain flour
3/4 cup brown sugar
3/4 tsp bicarb soda
1 tbsp ground ginger
2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
150 grams cold unsalted butter, chopped
1 large egg
2/3 cup golden syrup (or substitute with treacle or light molasses)
- Icing (optional)
1 cup icing (confectioner’s) sugar
1 tbsp unsalted butter, softened
1 tbsp milk (approximately)
few drops food colouring (optional)
Directions
- Place all the dry ingredients into a food processor. See notes if using a stand mixer. Add the butter, egg and syrup and blend until the mix forms a dough. Cut the mix in half and shape both halves into a disc. Wrap each separately in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 195°C | 175°C fan forced and line 3 baking trays with paper (or make multiple batches, leaving the trays to cool in between).
- Remove one portion of dough from the fridge and place in between two pieces of baking paper. Roll out evenly until 5mm thick. Cut into any shapes using cookie cutters (noting the smaller the shapes, the less time they will need in the oven) and place on the prepared trays – approximately 1cm apart. Gather the offcuts, roll again and cut more shapes. Repeat until all the dough is used.
- Place a full tray of biscuits into the oven and bake for 8-10 minutes (for medium sized cookies/gingerbread men). They should be just starting to turn light brown on the edges. They will still be soft in the centre when they first come out, but don’t keep cooking. Let them cool on the trays for at least 5 minutes before transferring to a rack.
- Repeat the rolling, cutting and baking for the remaining dough and cookies. This recipe makes approximately 30- medium sized biscuits… sounds like a lot, but they won’t last long!
- Once completely cooled, decorate the cookies with the icing or dust with a little icing sugar.
- Icing
- Sift the sugar into a bowl, then using a wooden spoon, stir in the butter and half the milk until fully combined. Add the rest of the milk (and more if necessary) to form a paste – it should not be running.
- Spoon the icing into a small zip lock bag and cut a tiny tip off one corner, ready for decorating.
Notes
- For stand mixer: Use softened butter, not cold for the stand mixer. Cream the butter and sugar. Beat in the remaining wet ingredients. Sprinkle in all dry ingredients and beat on low until combined and a dough has formed.
Vanilla Shortbread
Cooks in 50 minutesDifficulty: EasyButtery. Melt-in-your-mouth. Classic shortbread.
Lemon Portuguese Tarts
Cooks in 50 minutesDifficulty: MediumA cooked creamy lemon custard filling inside a crisp pastry shell.
