Because I’ve mentioned Christmas once already this year I’m going ahead and saying it again whilst also sharing this delicious gingerbread recipe just so you can be all prepared and ready to bake your Christmas treats. It is November too, so it’s not so bad, I suppose. I’m definitely not the type to celebrate Christmas early, but when it comes to food, then I’m all in! Especially when it’s the sweet kind. I’m going to bake so much this year and I cannot wait!
Christmas 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 either.
No decoration is needed…maybe a dip of dark chocolate actually. But that’s it, nothing else.
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. 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 can even 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.
Surprise some of your best friends and family members with a little box of gingerbread biscuits and I promise you’ll be on their present list when the real Christmas day comes along 😉