Saturday, 23 October 2010

Gingerbread Cookie recipe.

  • 175g/6oz/1 1/2 cups plain flour
  • 1.5ml/1/4 tsp bicarbonate of soda
  • Pinch of salt
  • 5ml/ 1 tsp ground cinnamon*
  • 65g/2 1/2oz unsalted butter, cut into pieces
  • 75g/3oz/1/3 cup caster sugar
  • 30ml/2 tbsp maple or golden syrup
  • 1 egg yolk, beaten
*=I used ground ginger, instead of cinnamon, but you could use either.


  1. Sift together the flour, bicarb of soda, salt and spices. Rub the butter into the flour in a large bowl until the mixture resembles fine breadcrumbs. Add the sugar, syrup and egg yolk, and mix to a firm dough. Knead lightly. *Wrap in clear film and chill for 30 minutes before shaping.*
  2. Preheat the oven to 180oC/350oF/Gas 4. Grease a large baking sheet. Cut the ginger bread roll into thin slices and place them, slightly apart, on the prepared baking sheet.
  3. Bake for 12-15 minutes, until just beginning to colour round edges. Leave on the baking sheet for 3 minutes and transfer to a wire rack to cool completely.
*=Chilling is optional. I didn't do so, but, after how badly the second batch turned out, I might start.

I've made these about two times now. The first time, they came out beautifully. The second time...well, I'm not entirely sure what exactly went wrong, but they didn't turn out quite so nicely.

They do look good, when done properly, however! All home made and cracked on top. And they're tasty, to boot.

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