Gingerbread

Happy Monday...its Halloween!

Which also means its the end of October, which I'm a little sad about!

There's nothing more autumnal than gingerbread; I love the smell of it when it's cooking-it makes everything seem so festive! So to get in the mood for the festive season which is fast approaching, and to wave a fond farewell to October, here's my recipe for some yummy gingerbread.

Ingredients:
300g self raising flour
Pinch of salt
3tsp ground ginger
100g caster sugar
50g margarine
3tbsp golden syrup
4tbsp milk

Method:
Heat the oven to 160 degrees Celsius, grease a baking tray.
Place the flour, salt and ginger in a bowl.
Warm together the margarine, sugar and golden syrup, and add to the dry ingredients-mix well.
Add the milk and mix to a firm consistency. Knead the dough lightly with your hands.
Roll out and cut out shapes or people, and place them on the baking tray.
Bake for 10-15 minutes.
Allow to cool slightly then carefully lift onto a wire rack. Decorate with glace icing.
*Biscuits made with syrup are often soft after baking but will become crisp on cooling.*


There you have it!
A yummy sweet treat to wave goodbye to autumn and hello to winter, you can't go wrong!

Have an awesome week.

Charley x

Comments

Post a Comment

Popular posts from this blog

The Hummingbird Bakery's Rocky Road Bars

Rocky Road is a delightful dessert. It always goes down a treat at parties, coffee mornings, at home with the family-pretty much anywhere to be honest. My favourite recipe for Rocky Road has got to be by The Hummingbird Bakery. It's absolutely gorgeous, and it's such a quick and easy recipe. It also makes 12 generous portions so there's no need to fiddle on with multiplying the recipe to make sure it serves everyone. Great right? So without further a do, here's the recipe! Ingredients: 1.4KG milk chocolate, roughly chopped 8 regular sized chewy, filled chocolate bars of your choice (such as Snickers or Mars), roughly chopped 100g marshmallows 180g maltesers 100g dried apricots, roughly chopped 100g raisins 100g cornflakes 100g chocolate vermicelli *You will also need a 33x23x5 cm baking tray, lined with greaseproof paper* Method: Put the milk chocolate into a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the ...
Read more

St David's Day: Welsh Cakes

Image
Happy St David's Day/Dydd Gŵyl Dewi Hapus to all my Welsh readers and family! Have a spectacular day! Today's recipe is a classic Welsh one, and is a good old family recipe...Welsh Cakes. They are basically my favourite thing on the planet, and whenever I go to Wales I always come home with a pack (or ten) of these beauties. You won't be disappointed. Ingredients 8oz self raising flour Pinch salt 4oz softened butter 4oz caster sugar, plus a little extra for dusting 0.5 tsp mixed spice 1 tsp currants 4oz currants 1 egg, beaten Method Sift the flour and salt in a bowl. Rub in the butter. Add the sugar, spice, syrup and currants. Mix in the egg to make a soft dough. Pat out on a lightly floured surface, to a quarter of an inch thick. Use a medium scone cutter to cut out into rounds. Bake on a medium hot griddle pan, turning once until golden brown on both sides. Remove to a wire rack to cool and dust with sugar while hot. How simple is that? They rea...
Read more

Rosemary, Black Pepper and Sea Salt Scones

Image
Hello! Today's recipe is a makeshift one. I fancied making some scones, but wasn't too sure what type or what shape to make, and so I ended up picking some fresh rosemary from the garden, and pairing it with some cracked black pepper and sea salt flakes. They turned out pretty scrummy! Ingredients 2 cups plain flour 4 tsp baking powder 1/4 tsp sea salt flakes, plus a little extra to finish 1 tsp sugar 1 tbsp. butter 1 tbsp. freshly chopped rosemary (or 1 tsp of dried) 1 cup milk (I didn't use the whole cup full, but you can use the remainder for washing before baking.) Method Pre-heat the oven to 220C. Sift the dry ingredients into a bowl, and rub in the butter. Add the rosemary, and mix again, before adding the milk. Combine with your hands to form a soft dough. Roll out on to a floured board to 1.5 inch thickness and cut into either rounds or squares. I also shaped some of mine into a doughnut shape by rolling out a section of the dough into a long thin ...
Read more