March 18, 2009

Gingerbread Men (or Bears!)

Gingerbread bearsMUNCH RATING: 4/5

These are really quick and easy to make, so they’re ideal to knock up a batch for afternoon tea!

The combination of cinnamon and ginger gives a mildly spicy flavour. I rolled mine quite thinly so they’re nice and crunchy, but if you like softer gingerbread then roll it a bit thicker.

How many you can make will depend on what shape/size cutter you use. I managed to make 10 using quite a large bear shaped cutter.




  • Oven temperature: Gas mark 5/375°F/190°C
  • You will need: baking tray lined with greaseproof/baking paper (I used a silicone mat on top of a baking tray), a small saucepan and a large bowl.
Ingredients:
  • 50g/2oz butter
  • 50g/2oz brown sugar
  • 110g/4oz (4 tablespoons) golden syrup
  • 175g/6oz plain flour
  • ½ teaspoon bicarbonate soda
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • raisins/nuts to decorate (optional) 

Directions:
  1. Put the butter, sugar and golden syrup into a small saucepan and melt over a low heat.
  2. Sift the flour, bicarbonate of soda, cinnamon and ginger into a large bowl.
  3. Add the melted ingredients to the flour mixture and mix until a dough had formed (if your mixture is too dry and won’t form a dough then add a little bit more melted butter. It's a good idea to wrap your dough and leave to cool and firm for about 30 minutes).
  4. Dust your work surface with a little flour and roll out the dough until it is between 3mm thick (for crunchy biscuits) and 6mm thick (for softer biscuits).
  5. Cut out biscuits with whatever shape cutter you like and re-roll the dough as necessary. Add your dried fruit or nuts to decorate as desired.
  6. Place the biscuits on your baking tray and bake for 8-10 minutes on Gas mark 5/375°F/190°C until lightly golden brown.
  7. Transfer to a wire rack to cool.

Making a double batch:
When I made a double batch by simply doubling the quantities, I found that the dough was too sticky and I had to add a lot more flour. So next time I would reduce the butter to 40g/1.5oz and the golden syrup to about 175g/6oz/6 tablespoons.

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