There was a bake sale at Little Two’s baby group so rather than make cakes (which are a bit hit and miss with dairy and egg eaters) I made some gingerbread. Well unexpectedly, they all disappeared like hot cakes! Fortunately I managed to keep a couple for my two but I then had to make another batch since they were so delicious.
The recipe is a Delia Smith one – Queen of all things culinary, and I make these all the time. It has quite intense flavours due to the addition of black treacle, cloves and orange rind but my kids love them. It’s great fun making these together and they love stamping out the shapes from the dough.
175g/3oz Soft Brown Sugar
2 tbsp Golden Syrup
1 tbsp Black Treacle
1 tsp Cinnamon
1 tsp Ginger
1 Pinch Cloves
Grated Rind of 1 Orange
½ tsp Bicarbonate of Soda
225g Plain Flour
- Put sugar, syrup, treacle, spices and orange rind into a saucepan with 1 tbsp water. Heat to boiling and stir until dissolved.
- Remove from heat and add butter and bicarbonate of soda.
- Beat flour in until a dough is formed. Leave the dough to rest, covered in a cool place for approx 30 minutes until firm.
- Preheat the oven to 180°C, Gas Mark 4.
- Roll out dough to 3mm thick on a lightly floured surface. Cut out with cookie cutters, using currants for the eyes and mouth or press holes in the dough.
- Bake on baking sheets in the centre of the oven for 10-15mins until firm when pressed lightly with fingertips. Leave to cool for a few minutes on the baking tray until transferring to a wire rack.