Here I am back at it again with another baking blog post. I know it is a little bit early to be making gingerbread man, as typically they are a christmas recipe, but you can never be too early in my books, especially when we are talking about christmas + food. The best combo if you ask me… I also am a big BIG fan of gingerbread and everything to do with it, especially the gingerbread latte from Costa, so why would I not make them?
I was debating whether to make classic biscuits or do gingerbread cupcakes, but I decided to do one today and one as part of blogmas so you get the best of both worlds! YES, you heard that right… I am doing blogmas SOMEONE HELP ME. For now onto the recipe…
I am not taking any creds for this recipe as it is from the ever so glam Merry Berry’s recipe book. I believe this is the best recipe because it makes biscuits which are crunchy on the outside but are soft on the middle, and they aren’t too strong so are perfect for everyone’s taste buds.
Makes 20 | Prep Time: 15 mins | Cook Time: 8-10 mins
You will need:
- 350g of plain flour – and a little bit extra for rolling it out
- 1 tsp of bicarbonate of soda
- 2 tsp of ground ginger
- 100g of margarine
- 175g of light muscovado sugar
- 4 tbsp of golden syrup
- 1 beaten egg
- Currants, or in my case chocolate chips, to decorate.
If you have read my other baking posts, we all know I never really stick to any recipe or use the right ingredients… and today will be another perfect example of that.
Before anything else STOP. Preheat your oven to 190ºC/375ºF/Gas Mark 5. Don’t forget like I obviously did.
First you want to add the flour, bicarb and ground ginger into a bowl and just mix it all together. Turns out I did not have any or a lot of plain flour yet so I used a fair bit of SR flour, so I didn’t add any bicarb – but it still worked thank god and they didn’t expand to the size of gingerbread giants!
Rub the margarine into the dry ingredients so that it will start to resemble bread crumbs. You will have to get down and dirty and get your hands into it for that bit. Then gently stir in the sugar. Again, I only had about three-quarters of the right sugar, so I just added a bit of caster sugar to it to even it up.
Drop in the syrup, and the beaten egg and mix it with your hands to form a dough. You don’t want over work the dough, because it will heat up and start going sticky, making it just a pain in the ass to roll out!
The recipe says to split the dough in half, roll it out until it’s about 5mm thick, cut out the shapes using your ever so cute cookie cutter, and then repeat with the other half of dough, but I just did it all in once whats the difference!
Pop it into the oven for 8-12 minutes but keep an eye on it. Mine was done by 8 minutes and were browning on the edge so timing is key! If you are using chocolate drops, put them on whilst they are still hot so they stick. Place them on wire rack for it to cool and then have a good munch!
I did have some wounded soldiers out of the batch, with missing or broken limbs but they still taste amazing!
Do you like gingerbread?
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