Photo Marie Sjoberg
Gingerbread. Ginger powder and cinnamon, with a sprinkle of ground cloves and everything smells like Christmas.
Basic gingerbread recipe
60 g butter
60 g dark brown sugar
2 tablespoons golden syrup
1 egg
175 g plain flour
1/2 tsp bicarb soda
2 tsp ground cinnamon
2 tsp ginger powder
1 tsp ground cloves (optional)
1 tsp salt
In a smallish saucepan mix butter, brown sugar and golden syrup (or treacle or honey) until they have amalgamated well. In a largish bowl mix the dry ingredients, form a well in the centre and pour in the golden sugar mixture. Mix well, add an egg and stir until you have a nice even mixture. Turn out on to a very well floured surface – meaning a small pile of flour – and knead the mixture a little bit. The mixture is so sticky the trick is not to let it stick to the bench. Cover in plastic wrap and rest in the fridge for at least 2 hours.
Gingerbread dough keeps well in the fridge for at least a week. To bake biscuits preheat oven to 200 C. Roll dough out to about 1/2 cm on a well floured surface. Cut into your favourite shapes and place on a floured or lined baking tray and bake for about 10 minutes.
Ecco la ricetta in Italiano per i miei amici Italiani!
Leave a Reply
Want to join the discussion?Feel free to contribute!