Christmas Gingerbread
Enjoy Christmas Gingerbread Whether You’ve Been Naughty Of Nice!
I first posted my original recipe 4 years ago. I have amended the recipe with slight tweaks twice. I think this gingerbread is a winner for Christmas, a time of year that I love because of the opportunity to share joy with those I love in my life. I have tweaked this gingerbread recipe by replacing half the golden syrup with dark treacle. I hope you enjoy it!
I maintain that baking as therapy is really important. It is a great way to pass the time and to centre oneself amid our hectic lifestyle. This Christmas I highly recommend you treat yourself to Milly Molly and Me’s Christmas Gingerbread. For me it is the taste of Christmas that is perfect with your favourite cuppa or something stronger.
In terms of taste, it is laden with ginger. We use a lot of ginger because I like it but feel free to add it a little at a time until you reach the taste that you are comfortable with. It’s your choice. In terms of texture you may need to add a little extra flour until you achieve a dough that is not too sticky and perfect for rolling out. I don’t provide a measurement for that extra flour. It will be dependent on the size of your eggs and the level of humidity where you are. Just add a little at a time but only if necessary.
This Christmas Gingerbread is perfect for cutting into shapes. We make crinkle edged biscuits and tiny gingerbread men which can then be decorated with icing or simply, as here, dusted with icing sugar.
Special Times Every Christmas
Every Christmas dinner with my family my father, while he was alive, recited a few lines from ‘A Christmas Carol’ by Charles Dickens. As a blessing for our gathering he enthusiastically recounted the words of Tiny Tim – “God bless us everyone”. I love that so much as it would set the tone of our special meal which has so lovingly been put together.
I really hope that you have the supplies and the incentive to bake this Christmas Gingerbread this year if only to lift the spirits and create a little festivity especially if this time of year is challenging – “God bless us everyone!”
Spread some Christmas Cheer with Christmas Gingerbread
Christmas Gingerbread
Treat yourself to baking therapy and Christmas cheer.
Ingredients
- 125 g butter
- 1/4 cup golden syrup
- 1/4 cup dark treacle
- 1/2 cup dark brown sugar
- 1 tsp bi carb soda (baking soda)
- 2 eggs beaten
- 2 tbsp ground ginger or add to taste
- 1 tbsp cinnamon
- 2 tsp vanilla
- 3 1/2 cups plain flour plus extra if mixture is too wet to roll
Instructions
-
Preheat oven to 160°C. Melt butter, brown sugar, treacle and golden syrup. Boil lightly. Add the bi carb soda allowing the mixture to bubble up. Turn off the heat and allow to cool slightly. Add beaten eggs and vanilla. Combine flour and spices. Add wet mixture to dry ingredients. Combine everything so that a sticky dough forms. Cover the bowl with cling wrap and place in the fridge for 1 hour. Roll out between sheets of baking paper – not too thin. I prefer around half a centimetre thick Chill in freezer for a few minutes Cut out Christmasy shapes. Bake for 8 – 10 minutes until barely golden.
Christmas Gingerbread
Treat yourself to baking therapy and Christmas cheer.
Ingredients
- 125 g butter
- 1/4 cup golden syrup
- 1/4 cup dark treacle
- 1/2 cup dark brown sugar
- 1 tsp bi carb soda (baking soda)
- 2 eggs beaten
- 2 tbsp ground ginger or add to taste
- 1 tbsp cinnamon
- 2 tsp vanilla
- 3 1/2 cups plain flour plus extra if mixture is too wet to roll
Instructions
-
Preheat oven to 160°C. Melt butter, brown sugar, treacle and golden syrup. Boil lightly. Add the bi carb soda allowing the mixture to bubble up. Turn off the heat and allow to cool slightly. Add beaten eggs and vanilla. Combine flour and spices. Add wet mixture to dry ingredients. Combine everything so that a sticky dough forms. Cover the bowl with cling wrap and place in the fridge for 1 hour. Roll out between sheets of baking paper – not too thin. I prefer around half a centimetre thick Chill in freezer for a few minutes Cut out Christmasy shapes. Bake for 8 – 10 minutes until barely golden.
No Comments