This year I'm definitely making the most of the festive season, and what else could be better than homemade gingerbread at Christmas? It may shock you that I've never made gingerbread before in my life, and so I took to finding a recipe for chewy gingerbread, as they're the types of cookies that I prefer - Especially when they're warm! Considering it was my first time, I'm actually very proud and happy with how these turned out, and the gingerbread themselves were the best gingerbread I'd ever eaten (Even my mum agreed!) I can't take credit for this though, as I found the recipe from The Baker Chick HERE. She has seriously made magic with this recipe, it's too good not to share, and so if you want to make these for yourself then check out the recipe below. Of course, I did make some alterations to the recipe, as I didn't exactly have all of the ingredients, yet they still turned out just as delicious.
I N G R E D I E N T S :
3 Cups Self-Raising Flour
3/4 Cup Dark Brown Sugar
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Salt
3/4 Cup Unsalted Butter*
3/4 Cup Molasses
2 tbsp Milk*
*Make this recipe vegan by using vegan butter and non-dairy milk.
M E T H O D :
1. Preheat your oven to 180°C / 160°C Fan / Gas Mark 4.
2. With your measured ingredients, combine the flour, sugar, spices and salt in a bowl. Here I used a Kitchen Aid, although a food processor or hand electric mixer would work just as well.
3. Add your butter and combine until it forms a breadcrumb-like texture, making sure there's no big clumps of butter left. Then gradually add the milk and molasses, until a dough is formed.
4. On a well-floured surface, roll out the dough to a 1/4 inch thickness.
5. Use cookie cutters to cut out your desired shapes - Obviously I chose the classic gingerbread person. Place the cut-out dough onto lined or greased baking trays, and bake for 10 minutes.
7. Once out of the oven, make sure they're cool before icing. You could also freeze some of the gingerbread here if you wanted to and re-heat for another day, but in this house baked goods don't last very long.
8. Prepare a simple icing made of icing sugar and water. I made mine very thick so that it would be easier to pipe onto the gingerbread. Or even easier, you can purchase icing sets which have ready-made icing. As a little addition, I also used some small, red sweets for bow ties and buttons, but feel free to be as creative as you like. Have fun with it!
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