Gingerbread

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I have made this Gingerbread recipe so many times. It’s reliable, easy and delicious! My husband is a serious gingerbread lover, so it normally only lasts a day in our house…

A few tips for Gingerbread:

Roll it thin, about 3-4mm. If you are using a delicate cookie cutter (eg- I have one that is a dog with thin legs) if I rolled it out too thick the gingerbread won’t keep it’s shape and it will swell and not look like anything in particular. Also it will be more likely to stick to the one next to it.

Roll out the gingerbread sandwiched between two sheets of baking paper. The beauty of this is that if you leave just enough space in-between each shape (at least 2 cm if rolled thin enough) you can just peel off the excess gingerbread, and bake the shapes stuck on the baking paper without having to peel them off and put them on another tray. You also won’t need to flour the rolling out surfaces.  The down side I suppose is it does waste a few sheets of baking paper, but you can re-use them. You’re welcome to use the traditional method of flouring a surface continually and rolling out too, and using silicone baking mats, this is just the no-mess way i like to do it.

Dipping the cookie cutter in flour between each cutting prevents the dough from getting stuck in the cookie cutter.

If baked for 10 minutes it won’t be too cripsy, it will still be a tiny bit soft, the way i like it, if you want it extra cripsy- bake it for longer- but be careful not to burn it. If you are planning to keep them for a while, you should make them crispier, as they do absorb air moisture and become softer, as with any cookie.

You can decorate with icing once they have cooled, or bake them with cake decorations such as chocolate stars of Cachous pressed in gently before they go in the oven.

Gingerbread

Ingredients

  • 125g Unsalted Butter, Softened (not melted)
  • 100g (1/2 cup, firmly packed) Brown Sugar
  • 125ml (1/2 cup) Golden Syrup (Or Honey)
  • 1 Egg Yolk
  • 375g (2 1/2 cups) Plain Flour
  • 1 tablespoon Powdered Ginger
  • 1 teaspoon Mixed Spice
  • 1 teaspoon Bicarbonate of Soda

Directions

  1. Beat the Softened Butter and Brown Sugar in a large bowl until pale and creamy.
  2. Add the egg yolk and Golden Syrup and beat until thoroughly combined.
  3. Using a wooden spoon, stir in the Flour, Bi-carb Soda, Ginger and Mixed Spice until a dough forms.
  4. Lightly flour a surface and lightly knead into a smooth ball, squash into a disc shape and wrap in gladwrap and refrigerate for at least 30 minutes.If you are making more than one batch, refrigerate in separate batches
  5. Once chilled, remove the dough from the refrigerator, preheat the oven to 160 degrees Celsius, Fan Forced.
  6. Roll dough out to 3-4 mm thick between two sheets of baking paper.
  7. Cut out desired shapes leaving at least 2 cms between each one, dipping the cutter in flour between each cutting and then gently peel away the excess dough. Add decorations such as cachous at this point and then bake on the baking paper the shapes are stuck on.
  8. Bake for 10 minutes. Longer if you want Crispy Gingerbread.
  9. Using the remaining dough, form into a ball, roll out again and cut more shapes. Repeat until all dough is gone.
  10. Decorate with icing mixture once cooled if you wish.
http://triedandtrue.com.au/gingerbread/

 

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