Soft gingerbread
Love gingerbread with a soft centre and crisp edges? This recipe is for you. It isn’t meant for decorations or gingerbread houses – just bake, ice and enjoy!
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Prep:1 hrs
Cook:11 mins
plus overnight chilling - Easy
Nutrition per serving
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kcal 163
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fat 5g
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saturates 3g
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carbs 26g
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sugars 0g
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fibre 1g
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protein 2g
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salt 0.2g
Ingredients
- 150g butter, softened
- 150g light muscovado sugar
- 150g golden syrup
- 50g black treacle
- 1 egg
- 1 tsp vanilla extract
- 450g plain flour
- 1 tsp baking powder
- 1 tbsp ground ginger
- icing pens and edible decorations to decorate
Method
Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don’t have to leave it for this long but it does improve the flavour.
To roll out the dough you’ll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don’t try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container
