DIREN KARTAL

Gingerbread

prep time

15 mins

chill time

45 mins

Bake Time

8-10 mins

Serves

Around 34

Calories

95

PER SERVING

Carbs

3g

PER SERVING

Protein

1g

PER SERVING

Carbs

15g

PER SERVING

Ingredients

  • 125g Unsalted butter
  • 100g Brown sugar
  • 200g Golden syrup
  • 375g Plain flour
  • 1 Tsp Bicarbonate soda
  • 2 Tsp Ground ginger
  • 1 Tsp Cinnamon
  • 1 tsp Mixed spice

Instructions

STEP 1

In a saucepan, melt together the butter, sugar and golden syrup on a low heat until combined. Remove from heat and allow to cool a little. In a bowl, combine the flour, bicarb and spices.

STEP 2

Pour the liquid mixture into the flour and spices bowl and mix together until a dough is formed. Tip the dough onto a sheet of cling film, wrap up and chill in the fridge for at least 45 minutes. Preheat a fan oven to 160C

STEP 3

Once chilled, remove the dough from the fridge and roll on a clean surface*, using a sprinkling of plain flour on the surface and rolling pin to stop it from sticking, until the dough is about 1/2cm thick

STEP 4

Use cookie cutters to cut out the gingerbread shapes** and place onto baking trays lined with baking paper, bake for 8-10 minutes depending on the size of your gingerbread***

STEP 5

Re-roll the left-over dough as necessary and repeat. Once out the oven, leave to cool on a wire rack before decorating with icing

Notes

* I wrap and tape baking paper to a large heavy chopping board to make it easier to roll/clean after and to use less flour

** to stop smaller or more intricate shapes from ‘spreading’ whilst baking, I freeze them once cut-out for at least 20 minutes in the freezer. Does not affect bake time

*** remove gingerbread men just as they start to turn golden, they might still look a bit pale but they’ll cool to still be soft in the middle. If you want them crunchy with no chew (wtf who does that), wait for them to turn golden

  • Store once cooled in an airtight container at room temperature for 3 – 4 weeks

  • Dough can be frozen for up to 2 months, just thaw before rolling, or cut-out shapes stored for up to 2 months, ready to bake straight from frozen

  • Vegetarian