Gingerbread biscuits

This afternoon, I had a go at making gingerbread using the recipe from Celebrate (which I will stop going on about soon.  But seriously, it is a good book).

Ingredients for gingerbread
Ingredients for gingerbread

You need (I’ve rounded to the nearest sensible unit in oz):

  • 350g (12.5 oz) plain flour;
  • 1 teaspoon bicarbonate of soda;
  • 2 heaped teaspoons of ground ginger;
  • large pinch of mixed spice;
  • 130g (4.5 oz) butter;
  • 100g (3.5 oz) dark muscovado sugar; and
  • 6 tablespoons golden syrup.

Bung the first four of these in the mixing bowl.  It says to sift the flour – I didn’t because I am lazy and never see the point of doing this.  I also got this bit slightly wrong – mixed up the mixed spice and ginger and added two heaped teaspoons of mixed spice.  I then added the two heaped teaspoons of ginger and it didn’t seem to be a problem – possibly spicier than some people like it but that is fine with me.

I then melted the last three ingredients in a pan together over a very low heat.  Once it was nicely mixed in, I poured the melted stuff over the dry stuff, mixing to make a dough.  Now, I originally used my dough hook because, well, it is a dough.  But this didn’t work so I switched to the cake batter thing which did.

Mine looked like this - a bit crumbly but it was okay
Mine looked like this – a bit crumbly but it was okay

I know it is really obvious but wash your pan up as soon as you’ve got the dough mixed.  Getting dried sugar off a pan is no pleasure whatsoever.  If you can, run boiling or very hot water into the pan immediately then wash it up really soon afterwards.

Then you cover the dough in clingfilm and pt it in the fridge for half an hour.

My dough in the fridge
My dough in the fridge

When it is ready, turn the dough out onto a lightly floured surface and roll to a thickness of about half a centimetre.  You can then cut out biscuits from the dough (the recipe said to dip the biscuit cutters in flour first but I didn’t).  I didn’t have any star-shaped biscuit cutters (I will get some) so I used these instead:

My biscuit cutters
My biscuit cutters

I put the cut out biscuits on a couple of baking sheets lined with baking parchment and then put them in the baking oven in my AGA.  I wasn’t convinced the oven was totally up to temperature (it varies throughout the day) so I put them as high up in the oven as I could get them.  In a normal oven, preheat to 170 C (340 F) or gas 3.

The recipe said to bake for 12-14 minutes – I left them for 14 but if you know your oven’s up to temperature, 12 may do.  If you don’t make gingerbread, you may think that they aren’t done enough when you first get them up.  They firm up as they cool and in fact mine were softish but definitely done.

The result
The result

They are pretty nice gingerbread biscuits and my children liked them a lot.  I haven’t bothered icing them but the recipe suggests doing glace icing and decorating with some little sugar balls.  This would probably be nice for Christmas.

2 thoughts on “Gingerbread biscuits

  1. I’m glad to hear that I’m not the only one who finds sifting the flour an unnecessary step! I’m intrigued by the book you’re raving about; I’ll have to give it a look. Since you enjoy books AND cooking, check out my blog, where I base all types of creative endeavors on literature.


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