Sunday, 12 December 2010


  • 125g/4oz butter
  • 55g/2oz caster sugar
  • 180g/6oz plain flour
  1. Heat the oven to 190C/375F/Gas 5.
  2. Beat the butter and the sugar together until smooth.
  3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.
  5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
So I'm going to try shortbread this year as well as the gingerbread . I have made this before but not since I was a teenager.

I'll let you know how it goes!!!

Sadie's Gingerbread

  • 300g (10oz) self raising flour
  • pinch of salt
  • 3 x 5ml spoon (3 tsp) ground ginger
  • 100g (4oz) caster sugar
  • 50g (2oz) margarine
  • 3 x 15ml spoon (3 tbsp) golden syrup
  • 4 x 15ml spoon (4 tbsp) milk
  • glace icing
  1. Heat oven to 160°C, 325°F, Gas Mark 3. Grease a baking tray.
  2. Place flour, salt and ginger in a bowl.
  3. Warm sugar, fat and syrup together and add to the dry ingredients. Mix well.
  4. Add milk and mix to a firm consistency. Knead lightly with hands.
  5. Roll out and cut out shapes and place on the baking tray.
  6. Bake for about 10-15 minutes.
  7. Allow to cool slightly then carefully lift onto a wire rack. Decorate with coloured Glace Icing.
This isn't my recipe, but one that came from one of my best friend's cousin (tenuous, huh?). Here are her tips for great gingerbread:
"I used soft brown sugar…if you don’t use this make sure it is caster sugar and I use 6 teaspoons of ground ginger because we like things gingery!!!"
I have made this gingerbread every Christmas since I received the recipe in December 2007 and it is the best gingerbread ever. Be careful not to over bake as the gingerbread goes very hard!! It may not look golden enough when you take it out, but it will be done enough.