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History Cookbook: Gingerbread

This recipe is in categories Postwar / Modern, Baking
About this recipe
Healthiness : (33 votes)
Difficulty:  1 out of 5 difficulty
Comments: Use oven gloves when handling the hot baking sheet.
Preparation Time: 10-15 minutes+ 40 minutes cooling time
Cooking Time: 10-15 minutes
Number of servings: Makes 12-16
This is a vegetarian recipe


This is the most modern recipe on the Cookit site. It is a lighter, golden version of the more traditional gingerbread. These are easy to make and keep well. Our biscuits were decorated to hang on a Christmas tree but you can make yours for any occasion.
Ingredients
  • 75g (3 oz) golden syrup
  • 65g (2 1/2 oz) granulated sugar
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves (optional)
  • 65g (2 1/2 oz) butter or margarine
  • 1 tsp bicarbonate of soda
  • 2 tsp water
  • 1 egg, beaten
  • 300g (10 oz) plain flour

Icing (optional)

  • 100g (3 1/2) oz icing sugar
  • 1 egg white, lightly beaten
  • few drops food colouring
Equipment
  • Weighing scales
  • Teaspoon
  • Wooden spoon
  • Mixing bowl
  • Cling film
  • Cutters
  • Baking sheet
  • Greaseproof paper
  • Cooling rack
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Put the golden syrup, sugar and spices and butter in a pan, melt together
  2. Add the bicarbonate of soda to the flour
  3. Pour on the melted mixture and stir in
  4. Whisk the egg and add
  5. Mix thoroughly to make a soft dough
  6. Wrap the dough in clingfilm and chill for 30-40 minutes
  7. Pre heat the oven to Gas 7, 220C
  8. Roll out the dough on a floured surface to about 3mm thick
  9. Use an eating knife or cutters to cut the biscuit shapes out
  10. Re-roll the left over dough until you have cut biscuits from all of it
  11. Grease a baking sheet, place the biscuits on and bake for 10-15 minutes
  12. Leave on the baking sheet for 1 minute to firm up
  13. Use a fish slice to transfer them to a cooling rack (If you want to hang them up, use a skewer to make a small hole while they are still warm)
  14. Store in an airtight container when cool. You can decorate them too when they are cold
Gingerbread - print view  Gingerbread - print view

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Comments
There are 2 comments for this recipe.
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Name: Kyle 22nd November 2015
The book sounds very good! Thanks for shiarng something that actually works, saves time, and money. You are awsome for testing a great new for the rest of us.
Name: Yummyness!!! 8th December 2014
This is absolutely amazing! Try making a gingerbread house out of it. But make sure it's the right thickness, else it'll fall! I'd recommend having it the thickness of two pound coins.
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