Classic Spiced Gingerbread Recipe

Posted: Nov 11 2014



Make a batch of delicious spiced gingerbread using this classic recipe and our copper biscuit cutters.
75g soft brown sugar
2 tablespoons golden syrup
1 tablespoon black treacle
1 tablespoon water
1 teaspoon ground cinnamon 
1 teaspoon ground ginger
Grated zest of half an orange
95g butter
1/2 teaspoon bicarb. of soda
225g plain flour, sifted
Put the sugar, syrup, treacle, water, spices and zest together in a large saucepan, bring them to the boil, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the bicarbonate of soda.

Next stir in the flour gradually until you have a smooth manageable dough – add a little more flour if you think it needs it.

Now leave the dough covered in a cool place to become firm (approximately 30 minutes).

Pre-heat the oven to 180°C, gas mark 4.

Now roll the dough out to 3mm thick on a lightly floured surface and cut into shapes with your biscuit cutters.

Arrange them on the baking sheets and bake near the centre of the oven, one sheet at a time, for 10–15 minutes until the biscuits feel firm when lightly pressed.

Leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.

Decorate using white icing, if you wish.

Now eat & enjoy! (they will also keep for a few days when stored in an airtight container).