Happy Christmas Eve, everyone! This post is, of course, as festive as they come (even though it’s a bit of an embarrassing contrast to my last post about detoxing and wellness). Today I’m going to share with you a homemade Christmas gingerbread recipe, with all the butter, all the sugar and all the treacle.
This is a recipe that my sister and I found after trawling the internet and it’s a pretty good one. Warning, the dough is very oily because of the melted butter, but wait for it to cool before you start cutting your shapes and try not to use too much flour and you’ll be fine. It also makes the entire house smell amazing. Perfect to whip up just before the celebrations begin tomorrow!
Makes: Roughly 20 gingerbread shapes. Baking time: 10-15 minutes.
YOU WILL NEED
- 75g light brown soft sugar
- 2tbsp golden syrup
- 1tbsp black treacle
- 1tbsp water
- 1tsp ground cinnamon
- 1tsp ground ginger
- 95g block butter
- 1/2tsp bicarbonate of soda
- 225g plain flour
Put the sugar, golden syrup, treacle, water, cinnamon, ginger and butter in a pan and melt over a low heat.
Mix the bicarbonate of soda in as it’s melting.
Sift the flour and add to the mixture, mixing in well.
Leave the mixture to cool and roll it out to 3mm thick. Cut your shapes!
Bake for 10-15 minutes (keep an eye on it).
Leave the gingerbread to cool and ice. We used a simple water icing but do whatever you feel like!