I tried to make gingerbread, and this is what happened the first time I made it today:
So, just like the Boy was when I told him I made gingerbread, you’ll be wondering what the hell that is.
I don’t really make biscuits. And I was going half on remembering how I made gingerbread when I went to visit my sister and her kids, and half on a recipe in Sam Stern’s Student Cookbook for fiery ginger biscuits.
I also ran out of baking parchment and decided that the cookies would all be fine on the same baking tray.
Instead they all melded into a big gingery blob, and since they had no semblance of the original Christmas Cookie Cutter shapes I had carefully cut them into, well I just started tearing them into little pieces until they resembled kindling.
They were delicious, but I knew I needed to go back to the recipe and tweak it. The dough was far too sticky and couldn’t be saved. So I had a second go at them.
They turned out better.
This is not a recipe for Gingerbread, because gingerbread typically involves an egg, and these didn’t. These are very spicy ‘ginger influenced’ biscuits that can be cut into the shape of gingerbread men, if you wish.
These are very spicy, so if you have a cold then chow down as these will definitely clear your sinuses. You may want to adjust the measurements to something that is more reasonable, but I say it’s Christmas, go bold.
3 tsp Ground Ginger
1 tsp Cinnamon
0.5 tsp Mixed Spice
1.5 tsp Bicarbonate of Soda
150g Self Raising Flour
75g Butter, diced
3.5 balls of Stem Ginger, cut into tiny diced pieces
60g Soft Light Brown Sugar
2 Tbl sp Molasses*
1 Tbl sp Golden Syrup
*You can use either all Golden Syrup, or honey, or anything really, I just wanted to use up my molasses.
Sieve the ginger, cinnamon, mixed spice, bicarbonate soda and flour into a mixing bowl. Add the butter pieces and mix with hands until it resembles fine breadcrumbs.
Add the molasses, sugar and the diced stem ginger, and combine with a fork. It may be at this stage you will have to add the golden syrup, but go carefully. You want a dough that is combined and mixed well and soft, but not sticky, otherwise it will be a nightmare and you will end up with this:
Either cut into whimsical festive shapes, or roll into little balls and flatten. Place across two lined baking trays and bake at Gas Mark 5 for 10-15 minutes.