So this year we decided to make our own gingerbread men and decorate them instead, so I set about finding a not so gingery gingerbread recipe. I couldn’t find one that was just perfect, so I adapted one until it was what we needed.
- 350g / 12oz plain flour
- 175g / 6oz light soft brown sugar
- 100g / 4oz butter
- 1 medium egg
- 4 tablespoons of golden syrup
- 1 teaspoon bicarbonate of soda
- ½ teaspoon of ground ginger
- ½ teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- Preheat the oven to 180 degrees c.
- Pop the butter and the dry ingredients in to a bowl and mix until it resembles a bread crumb consistency. I call this tickling the mixture to the boys and it really helps.
- Add the egg, vanilla extract and golden syrup and mix with your hands until it comes together in to a dough.
- Wrap in cling film and put in the fridge for 30 minutes.
- Flour a top and rolling pin and roll out to a 5mm thickness before cutting out your required shape and placing on a baking tray.
- Cook for 10 to 15 minutes, then place on to a wire rack to cool.
- Decorate as required.
The secret ingredient of this recipe is the golden syrup makes it a very forgiving dough and it doesn’t over handle making it great for children. Also it has a real crispy chewy taste once cool.
We had even more fun decorating and eating them, as making them. The boys thought it was hilarious to eat part of the gingerbread man and then put red icing “blood” on! I also had a go at making reindeer (from the queen of crafts Matha Stewart) and will be making another batch tomorrow for all the teachers.