Gingerbread

Published

1 day ago

October 31, 2026

WeeklySpectator

Fresh ginger tea

For the dough:

Preheat the oven to 180°C and line a baking tray with greaseproof paper.
In a large bowl, sift together the plain flour, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Stir well and set aside.

In another bowl, use an electric whisk or wooden spoon to cream the softened butter and dark brown sugar until the mixture is light and fluffy. This helps incorporate air into the dough, giving the gingerbread a lovely texture.
Beat the eggs into the butter and sugar mixture. Add the golden syrup and vanilla extract, stirring until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms. The dough should be soft but not sticky.
Wrap the dough in cling film and refrigerate for at least 30 minutes. Chilling makes the dough easier to roll out and helps the shapes hold their form during baking.
On a lightly floured surface, roll out the dough to a thickness of about 5 mm (¼ inch). Cut into your preferred shapes and place them on the prepared baking tray, leaving a little space between each one.
Bake for 10–12 minutes, or until the edges begin to darken slightly. Keep a close eye on them to avoid over-baking.
Allow the gingerbread to cool before decorating with sprinkles, edible glitter or small sweets.

Source: Health.com

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