Christmas Gingerbread
Enjoy Christmas Gingerbread Whether You’ve Been Naughty Of Nice!
It is three years since I posted this recipe. What a lot of water under the bridge since then. COVID is part of our lives, now there is the cost of living crisis and ever more disruption to world peace. Yet Christmas remains a time of year that I love because of the opportunity to share joy with those in my life. I have tweaked this gingerbread recipe to adding more spice. I hope you enjoy it!
From 2020
It was last Christmas when I photographed the Christmas treats in this image. I could never have imagined then what the following 12 months would be like let alone how this Christmas would unfold. Like many people around the world baking has been a frequent past time for me this year. I maintain that baking as therapy is really important. It is a great way to pass the time and to centre oneself amid the chaos. 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.
I do offer a word of caution – my Christmas Gingerbread is sugar loaded so avoid it if it is an issue for you or limit yourself to a small number of biscuits. It contains both brown sugar and golden syrup so you can see what I am talking about.
In terms of taste, it is laden with ginger. I 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 will need to add 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 as 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.
This Christmas Gingerbread is perfect for cutting into shapes. We make crinkle edged biscuits and tiny gingerbread men which can then be decorated – you have a blank canvas.
Special Times Every Christmas
Every Christmas dinner that I share with my family my father recites a few lines from ‘A Christmas Carol’ by Charles Dickens. As a blessing for our gathering he enthusiastically recounts the words of Tiny Tim – “God bless us everyone”- I love that so much as it sets 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 in the gloom and I say unreservedly – “God bless us everyone!”
PS: I have other treats in this image – White Christmas and chocolate and mixed peel bark – so good, reach out to me for the recipes!
Christmas Gingerbread
Treat yourself to baking therapy and Christmas cheer.
Ingredients
- 125 g butter softened
- 1/2 cup golden syrup
- 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
- 1 tsp vanilla
- 3 1/2 cups plain flour plus extra
Instructions
-
Preheat oven to 160°C. Melt butter, brown sugar and golden syrup. Boil lightly and add the bi carb soda allowing the mixture to bubble up. Turn off the heat and allow to cool. Add beaten eggs and vanilla. Combine dry ingredients. 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. Chill again 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 softened
- 1/2 cup golden syrup
- 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
- 1 tsp vanilla
- 3 1/2 cups plain flour plus extra
Instructions
-
Preheat oven to 160°C. Melt butter, brown sugar and golden syrup. Boil lightly and add the bi carb soda allowing the mixture to bubble up. Turn off the heat and allow to cool. Add beaten eggs and vanilla. Combine dry ingredients. 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. Chill again in freezer for a few minutes Cut out Christmasy shapes. Bake for 8 – 10 minutes until barely golden.
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