Gingerbread squirrels? Gingerbread bastards.

So after buying a very cute cutter, gingerbread has been on my radar for a while and as it’s my day off, I decided to make it today. This recipe makes a softer textured gingerbread biscuit.

Please note: I do not recommend a cutesy cutter unless you roll your gingerbread very thin, like I didn’t.  The result was some rather interesting looking gingerbread Jabbas.  They taste amazing though, so I don’t really care – I’ll just roll it thinner next time!

Ingredients:

(This made 18 for me, if you use a smaller or round cutter you’ll get more)

350g plain flour

1 tsp bicarbonate of soda

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

175g light soft brown sugar

125g butter, chilled and cut into cubes

4 tbsp golden syrup

1 egg

Method:

  • Preheat oven to 180 degrees celsius and line a number of baking trays with greaseproof paper
  • Sift the flour, bicarb and spices together in a large bowl
  • Rub the butter into the flour mix until it resembles breadcrumbs
  • Stir the sugar into the flour mix
  • Beat the egg and the golden syrup together; mix this into the dry ingredients using a fork, until the mix starts to clump together
  • Use your hands to form the mixture into a dough
  • Wrap the dough in clingfilm and chill in the fridge – I did mine for 30 minutes, in retrospect given how sticky the dough got I’d recommend 1 hour
  • On a lightly floured surface, roll the dough out to around 5mm thick (or slightly thinner if you’re using a fancy cutter!) and use a cutter to cut out your desired shapes
  • Transfer the shapes to the baking trays and bake for 10-15 mins – I found 10 was sufficient but every oven is different
  • When you take them out of the oven leave them to cool on the trays for a few minutes as they will be quite soft – once a bit cooler and more stable, transfer to a cooling rack with a palette knife
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