What was I thinking when I made a tin full of gingerbread Christmas cookies over a week ago – that they would last until Christmas! More fool me and, of course they’ve already all been eaten and now a second batch are required. Just as well I enjoy a Sunday afternoon bake.
It’s quite an easy recipe. After melting together butter, muscovado sugar and golden syrup you mix in the dried ingredients flour, spices and a little bicarbonate of soda.
Following a light kneading the gingerbread dough is given a 30 minutes chill in the fridge before rolling out and cutting into shapes. The recipe I use says 12-15 minutes in a moderately hot oven, but I’ve found if you like a crispy snap then 20 minutes is needed.
Finally, pipe a few swirls of royal icing decoration. My piping skills are minimal and made worse for this batch as I cut the hole on the icing bag too big, but by then I’d filled it with the icing and wasn’t going to start again. Sometimes near enough will just have to be good enough.