This gingerbread recipe was my mum’s, which I copied out of her hand written cookbook into my own hand written cookbook when I was a young girl. It is tried and tested by me over the last 17 years and has always been a crowd pleaser come Christmas. Traditionally every year on December 1st I make the first batch of the festive season. This year, as my gift to you all for supporting me during my first year of blogging, I give it to you. Here it is:
What to do:
- Pre heat fan forced oven to 180 degrees Celsius.
- Line baking trays with baking paper.
- Warm golden syrup on the stove over low heat.
- Cream butter and sugar until smooth and creamy. Add egg yolk and beat well.
- Gradually add sifted dry ingredients and warm syrup. Mix well. If the mixture is too dry, try adding some more warmed golden syrup.
- Once mixture has been well mixed, knead the dough lightly and flatten out with a rolling pin. Dust the surfaces with plain flour to help prevent sticking.
- Use stencil to cut out gingerbread men and carefully place on prepared baking trays, allowing for a small amount of space between men to allow for minor expanding.
- Bake for 15 minutes and then remove. Allow to cool before decorating.
This is also a great gingerbread recipe for the construction of a gingerbread house as it is a crunchy recipe, not soft. I hope you enjoy and remember that you can make this recipe your own by adding more or less ginger to suit your preference. Merry Christmas! xxx