The Inkling Volume 3
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Gingerbread recipe<br />
By Jenny Hall and Lorna Gillings<br />
Feeling those January blues? Missing the excitement of Christmas? <strong>The</strong>se<br />
biscuits could be just what you need to feel festive again...<br />
Makes: Approx. 40<br />
Prepare: 30 mins<br />
Cook: 8-10 mins<br />
Ingredients:<br />
350g plain flour<br />
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1 tablespoon ground ginger<br />
1 teaspoon ground cinnamon<br />
½ teaspoon ground mixed spice<br />
Pinch of salt<br />
1 teaspoon bicarbonate of soda<br />
175g unsalted butter<br />
150g light muscovado sugar<br />
4 tablespoons golden syrup<br />
Method:<br />
1. Sift the flour, ginger, cinnamon, mixed spices, salt and bicarbonate of<br />
soda into a mixing bowl.<br />
2. Put the butter, sugar and golden syrup into a saucepan and stir over<br />
a low heat until a smooth mixture is formed<br />
3. Remove from the heat and stir into the flour mixture until a dough.<br />
4. Tip out the dough onto a floured surface and then gently knead into a<br />
ball.<br />
5. Preheat your oven to 180ºC/350ºF/gas 4.<br />
6. Roll out the dough into a rectangle until it is slightly thicker than a<br />
pound coin.<br />
7. Dip the cutters into some flour, before cutting out the shapes.<br />
8. Place them on a lined baking tray and bake for 8-10 minutes.<br />
9. Remove from the oven and leave to cool.<br />
10. Decorate your gingerbread shapes with your choice of decorations.
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