As we head into winter, there's something about the evenings drawing in that makes me seek out home comforts. I love to make the house all cosy, so as the light fades, I turn on the fairy lights and light all my candles. But what I find most comforting is filling the house with the warming aromas of gingerbread spices. Cinnamon, ginger, cardamom and cloves combined with a gentle zing of clementine zest. Heaven!
My children love baking with me and they never tire of making gingerbread biscuits. We try and make extra to hang on the tree, but they tend not to last very long. This recipe that I'm sharing with you is easy to prepare and needs no chilling. Most gingerbread dough is best prepared the day before and allowed to rest overnight. But the great thing about this recipe is that when sufficiently cooled, the kids can just get stuck in.
175g unsalted butter
100g caster sugar
50g dark muscovado sugar
4 tablespoons golden syrup
200g plain flour
150g wholemeal plain flour
1 tablespoon good quality cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon bicarbonate of soda
Zest from 2 clementines
pinch of salt
Additional items: baking sheet, baking paper, icing nozzle, cookie cutters, ribbon, palette knife
First, using a bowl big enough to contain all of the ingredients, add the flours, cocoa powder, ginger, cinnamon, cardamom, bicarbonate of soda and clementine zest. Add a good pinch of salt.
Next place the butter, sugar and golden syrup into a heavy bottomed saucepan. Place the pan over a low heat and stir occasionally until everything has melted to make a smooth mixture. Pour this liquid mixture into the dry ingredients and stir with a wooden spoon. Mix well to make a firm dough.
Tip out the dough onto a lightly floured worktop and wait until the dough is cool enough to handle before kneading. Gently knead until you have a supple dough – be sure not to over-work the dough though.
Line a baking sheet with baking paper and preheat the oven to 180degC. Now roll out the dough to a 1cm thickness, ensuring the worktop is lightly floured to prevent the dough sticking. And cut out your shapes using cookie cutters of your choice. Baking time takes around 12 minutes but can vary from oven to oven. When baked, remove from the oven and cool on a wire rack. The biscuits will firm up when they've fully cooled down. These biscuits will keep for several weeks if stored in an airtight container.
I hope you enjoy making these with your loved ones. Happy December! Xx
Posted on Thu, December 1, 2016
by Vaani Wadman filed under