The recipe I used produced waaaay too much. I did about 4 sheets of biscuits, so this recipe can be scaled to suit. I was particularly pleased with the snap of the biscuit, and with a bit more patience I would have chilled the cut shapes to reduce spread (there was a little, but not enough to stop me constructing with the icing to fill in gaps)
Gingerbread - Ingredients
- Pre-heat the oven to 170'C (Officially 180'C, however my oven runs hot)
- Line baking sheets with baking parchment or silicone mats
Ingredients
- 250g unsalted butter
- 100g dark muscavado sugar
- 100g light muscavado sugar
- 70g golden syrup
- 600g plain flour
- 2tsp bicarbonate of soda
- 3tsp ground ginger
- ½tsp ground cinnamon
- ½tsp ground nutmeg
- ½tsp ground cloves
I added in a variety of "seasonal" spices...you could just do ginger
1) Place the butter, and sugars in a large saucepan2) Sieve the flour, bicarb, and spices into a large bowl
3) Place the saucepan over a low heat, stirring until the butter is melted, the sugar has dissolved, and everything is smooth
4) Pour the butter mixture into the bowl with the flour, and mix in. Once its cool enough, knead to a stiff, firm dough.
5) Roll the dough on a floured surface to 5mm thickness. It may crack slighty (and it's quite greasy), but push it back together, it's fairly resiliant.6) Cut out teh required shapes, and using a palette knife transfer to the prepared baking trays.
7) At this point, if you want neat shapes chill the dough in the fridge for 20 minutes. If you're less precious, chunk it in now.
8) Bake for 8-10 minutes (the precise time will depend on the size of the shapes...large panels may take upto 12 minutes, small biscuits may catch on the edge at 6-7 minutes).9) Remove from the oven, and allow to cool for 5 minutes, then transer to a wire rack to completely cool.