I’ve made a big old batch this morning, cooked some up for our playdate with Beadzoid and Babyzoid this morning and then rolled the rest out and frozen in sheets ready for Christmas Day evening, the Boxing Day family do and when people drop in unexpectedly. If frozen ready rolled it defrosts really quickly so you can whip it out the freezer when they arrive and have fresh baked gingerbread within half an hour or so.
This recipe is best I’ve found for that crunch and for a biscuit that doesn’t spread when cooking.
- 650g plain flour
- 3tsp ground ginger
- 3tsp ground cinnamon
- 175g butter, cubed
- 225g dark brown sugar (I only had 150g of dark brown so topped it up with caster sugar this time and you wouldn’t know)
- 175g black treacle
- 2 eggs
Rub the butter into the flour (I use my Kenwood chef for everything, including this), then add all the other ingredients, bring together into a dough.
I roll out between sheets of cling film while soft (straight from the mixer), then chill in fridge before cutting out. The dough can be frozen at this stage. It cooks brilliantly straight from the freezer or you can freeze in sheets, defrost and cut out when it’s defrosted enough (only 10 minutes or so).
Bake at 180 degrees celcius for 8-10 minutes. Keep an eye on it though as if it catches (starts to burn) it takes on a nasty acrid flavour.
This recipe makes enough for one full sized gingerbread house or about 4 dozen medium sized cookies.
I have great plans for my gingerbread this year making mini houses that sit on the side of your cuppa, deer cookies and Rudolf cookies for the kids.