It wouldn’t be Christmas without Gingerbread, right? I always find it funny that I only ever eat ginger related things around Christmas and Halloween. I know it’s a seasonal flavour, but aside from adding a teaspoon or two to my carrot cake recipe throughout the rest of the year, I rarely use it otherwise.
Gingerbread for me should be soft and chewy with a slight bite to it. I’m not a fan of the crunchy, break your teeth type of gingerbread and I don’t think it needs anything fancy adding to it. No decoration is needed… maybe a dip of dark chocolate actually. But that’s it, nothing else.
The Last Month
I’ve been a bit slow at publishing new blog posts in the last month as I’ve been so busy with other things. All good things mind, and all exciting. I’ve got a few blog posts scheduled for the Christmas period, a couple of Meet the Baker posts lined up – did you see the first one? If not, it’s here.
Otherwise this is my very last baking post for 2018! I’m not going to do any of those end of year cheesy ‘Look back at 2018‘ type posts, as much as I love reading other people’s. No looking to future type posts either, because to be honest, I don’t know what 2019 is going to be like! I’ve got some big decisions to make and I don’t want to tempt fate too much. 😉
I just want to chill this Christmas…I need it!
So, before I sign off, here’s a big thank you to all those who continue to read, comment, and share my posts. It really does mean the world!
Merry Christmas!! xx
Oh yeah…the recipe for the gingerbread… how could I forget 😉
I’m not sure where I got this recipe from. It’s one of those written on a scrap of paper and tucked in a book type of recipes. I pull it out every year and always bake them, usually followed by some Christmas brownies too.
The flavour of these gingerbread biscuits is warm and comforting and they’re perfect for dunking too. The molasses are noticeable, but not overpowering, they add a real subtle touch and of course the cinnamon, nutmeg and ginger add a traditional Christmassy feel.
Your house will smell amazing whilst they bake! There’s a little bit of crunch but it’s really tender, almost like shortbread.
You half the mixture if needed, just crack the egg into a cup, mix up and split in two. Or freeze the dough if you don’t need it all.
- 220g unsalted butter
- 220g brown sugar
- 120g molasses
- 1 egg
- 600g plain flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Cream together the butter and brown sugar until smooth and pale. Add the molasses and egg and mix or stir (if your doing this by hand) until just combined.
- Add the flour, salt, baking soda, and all the spices, and mix until everything comes together. Scrape the gingerbread dough out of the bowl onto a large piece of cling-film bringing it together with your hands, then wrap up into a ball and put it in the fridge to chill for a minimum of 3 hours.
- Preheat the oven to 180°C fan and line a cookie sheet with parchment paper. On a generously floured surface, roll the dough out to 1/4″ thickness.
- Cut with cookie cutters of your choice and transfer to the baking trays, leaving a little space between each cookie. They don’t spread much, but you just don’t want them touching while they are baking. Bake for about 10 minutes until they just start to look set but do not over-bake or they won’t stay soft.
- Leave to cool for 5-10 minutes on the trays then remove to cool completely on wire racks. Sprinkle with icing sugar, dip in chocolate… eat them warm… enjoy!