The best GINGERBREAD in the world! 6

December 20, 2012

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This is HONESTLY the yummiest gingerbread I have ever tasted!

The recipe is ULTRA simple and we have been making a batch every couple of days in this household! Like the candy cane tarts, these make a great host/hostess gift and everyone likes a gingerbread cookie with their cuppa tea when they pop over during the silly season! (I loathe that phrase, “silly season” can’t believe I just used it….. Moving on…)

I also haven’t met a kid that doesn’t love Gingerbread!

This recipe has been adapted from one that I saw on Taste.com.au – I have mixed it up a little, added some ingredients and changed the method a tad to suit myself! Hope it suits you too!

ENJOY!

INGREDIENTS (makes about 30 heart biscuits or 20 gingerbread men)

  • 125g butter
  • 1/2 cup, firmly packed, brown sugar
  • 1/2 cup golden syrup
  • 1 egg yolk
  • 2 1/2 cups plain flour
  • 1 tsp ground ginger
  • 1 tsp all spice
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda (baking soda)

METHOD

  • Preheat oven to 180°C. Line a baking tray with baking paper.
  • Use an electric mixer to beat the butter and sugar in a bowl until it is pale and creamy.
  • Add the golden syrup and egg yolk and beat until combined.
  • Turn off mixer and using a wooden spoon, stir in the flour, spices, ginger and bicarbonate of soda.
  • Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • Roll dough out to about 2 cm thickness and cut shapes out. Place each biscuit on to the baking paper lined tray, leave about 3cm in between biscuits as they grow!
  • Bake in oven for abouttttt 10 mins or until dark golden on edges. Cool on a wire rack.

BUTTER AND SUGAR

1 2 3 4 5 6

ADD EGG AND SYRUP

7 8

FLOUR, SODA, GINGER, SPICES

9 10 11 12 13 14 15 16 17 18 19 20 21

CUTTING SHAPES

22 23 24 25 26 27 28 29 30

READY!

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6 comments

1 Ali { 12.20.12 at 10:23 pm }

Hi Is this gingerbread soft or crisp? I love soft gibgerbread

2 phoodie { 12.21.12 at 8:31 am }

Hi Ali,
It definitely leans towards the soft side although if you overcook a little (I do this intentionally) you get crispy edges. These only stay crispy on the day of making anyway then it all becomes soft. :)

3 Jude { 12.24.12 at 9:03 am }

Making these today! Merry Christmas, Phoodie.

4 phoodie { 12.24.12 at 9:20 am }

Great! Hope you enjoy them! Merry Christmas!

5 Em { 12.29.13 at 9:23 am }

Are your recipes made with a fan forced oven, or do I need to adjust the temperature?

6 phoodie { 12.30.13 at 6:33 am }

Yes! Fan forced! Phoodie

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