Sunday 12 December 2010

Sadie's Gingerbread

Ingredients
  • 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
Method
  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.
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