This recipe is full proof and road tested too. I love making this with my daughter for the Christmas gingerbread house, and it leaves extra for making other cut outs which store really well in an airtight tin for weeks so is pretty economical for those unexpected festive visits from relatives and friends and the kids friends who visit.
Plain flour 600g
Bicarbonate of soda 2 teaspoons
Ground ginger 4 teaspoons
Soft light brown sugar 200g
Golden syrup 7 tablespoons
Egg – 2 beaten
Pre-heat the oven to 190C/375F/gas mark 5 and prepare three or four greased baking sheets.
Sift the flour, bicarbonate of soda and ginger into a mixing bowl. Ru in the cubed butter until the mixture resembles fine breadcrumbs. Add sugar and mix well together
Add the golden syrup and the beaten eggs. Stir until the mixture forms a well blended dough. Knead until smooth pliable.
Roll out onto a floured surface to about 5mm thickness
Use flour cutters to cut into the desired shapes
Bake for for 10-15mins until golden brown rotating the pieces half way through to ensure even browning.
Allow to cool completely before decorating .
Below are some extra items which are ideal for piping designs or putting your gingerbread house together.
Written by Lauren Milligan – founder Sweet Inspiration – Cake Decoration & SugarcraftTweet