Tag: gingerbread

Super Simple Gingersnaps

5 Comments

When it comes to tea dunking, you can’t get much better than a gingersnap.

My sister and I have been making gingersnaps since we were very small. It’s been years since we last attempted them as we are more likely to whip up a batch of cookies now, but this weekend the mood for ginger struck and we pulled out our kiddie cookbook. Sure, the instructions are incredibly basic (it specifics that you need an oven) but the gingersnaps are delicious, and it’s a recipe that kids can join in with.

These are really quick, really easy and absolutely perfect with your Sunday afternoon cup of tea.

3

YOU WILL NEED:

  • 100g butter
  • 100g light brown sugar
  • 100g golden syrup
  • 225g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon of ground ginger

TO MAKE:

Preheat the oven to 160C (fan).

Melt together the butter, sugar and golden syrup. Leave to cool for 5 minutes.

Sift the flour, bicarbonate of soda and ginger into the mixture and combine until it forms a smooth, soft dough.

Take a teaspoon of the mixture and roll into a small ball to form the biscuits, you should make around 25.

Bake for 8-10 minutes until the tops have cracked and are just starting to brown (our oven was too high so the tops didn’t crack..!) Enjoy!

12

Homemade Christmas Gingerbread

12 Comments

Follow my blog on Bloglovin’!

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!

P1030503 (2)

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

TO MAKE

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!

P1030496 (2)P1030495 (2)

Gingerbread Cupcakes with Toffee Frosting

9 Comments

The tree has gone up and everyone is getting into the festive spirit, so it seemed only right to whip up some Christmassy goodies. This time, my sister and I decided to have a go at gingerbread cupcakes with toffee frosting, which is one of Tanya Burr’s recipes and her video can be seen here.

I wouldn’t normally bake from a YouTube video, I much prefer to have a recipe in front of me, but my sister had made them before and persuaded me. These cupcakes are so delicious, and so easy to make! We bumped up the original measurements to make 16 cupcakes.

P1030128 (2)

Makes: 16 cupcakes. Baking time: around 15 minutes. 

YOU WILL NEED

FOR THE CUPCAKES:

  • 200g butter
  • 200g soft brown sugar
  • 200g self-raising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 4 eggs

FOR THE FROSTING:

  • 200g butter
  • 50g soft brown sugar
  • 2 tablespoons milk
  • 200g icing sugar (plus extra)

TO MAKE

THE CUPCAKES:

Preheat your oven to 180C.

Cream together 200g butter and 200g sugar, then add 200g of self-raising flour and 1 teaspoon each of cinnamon and ginger. Mix together well. Crack in 4 eggs and mix.

Put the mixture into cupcake cases and put in the oven. Bake for around 15 minutes but keep an eye on them. Leave them to cool.

THE FROSTING:

To make the toffee syrup, melt 50g butter and 50g brown sugar over a low heat, then add 2 tablespoons milk. Leave to cool.

Mix together 150g butter and 200g icing sugar. Pour the cooled syrup into the mixture and combine.

The syrup will make the mixture sloppy, so keep adding icing sugar until it is stiff and ready to pipe (this might be quite a lot!).

When the cupcakes are cool, ice and decorate!

P1030135 (2)

Picture11

P1030116 (2)