Anyone who knows me will attest to the fact that I don’t bake. If I’m ever asked to bring a dessert to dinner everyone knows it will come from the local bakery. There’s a precision in baking, as opposed to my general ‘just wing it’ attitude with normal cooking, that I just don’t have.
This doesn’t stop me from trying though! I actually enjoy baking, go figure. My girlfriend and I have a tradition every Christmas where we bake gingerbread. I’ll be honest, any excuse to have a few Christmas drinks, but given I’m pregnant we took it quiet seriously this year.
A few years ago our gingerbread were so bad they had to be totally covered in icing to hide the burnt bits! I think there were a few factors to our (*obvious*) success; our new and improved recipe (see below), decorating the next day (so you can concentrate 100%) and a big cup of cheating (Queen icing pens are amazing!).
125g butter, room temp
1/2 cup brown sugar, firmly packed
1/2 cup golden syrup
1 egg, separated
21/2 cups plain flour
1tbs ground ginger
1tsp mixed spice
1sp bicarbonate of soda
Plain flour, to dust
1 cup pure icing sugar
egg white from above
- Preheat oven to 180
- Beat butter & sugar in a bowl until creamy.
- Add golden syrup & egg yolk, beat until combined
- Stir in flour, ginger, spices & bicarbonate of soda.
- Turn onto a lightly floured bench and knead until smooth
- Cover in plastic and rest for 30mins
- Roll between 2 sheets of baking paper, until about 4-5mm thick
- Cut out your Christmas shapes!
- Bake for 10mins in the oven