As requested by many of my followers, here is the best gingerbread recipe as previously posted on my blog. The measure stated is a US cup which equates to 234g or 117g for 1/2 a cup.
Ingredients:
1/2 cup of butter
1/2 cup sugar
1/2 cup of molasses or black treacle
3/4 of teaspoon baking soda
1/4 teaspoon salt
1 egg
2.5 cups of flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon of crushed cloves
A dash of milk to help the mixture bind together
(1/2 a US cup = 117g)
Directions:
Cream butter and sugar together.
Beat in egg and molasses or treacle.
Sift flour, baking soda, salt, ginger and cinnamon and cloves into wet mixture and mix together. You might need a dash of milk to help bind to make a dough mixture.
Chill for at least half an hour in fridge, making sure the bowl is covered with cling film.
The fun bit:
Roll dough out to at least 1cm thick and cut out with cutter. Place the little chaps on greased baking sheets and bake for 5 mins at 192 degrees. Remember to give them space to grow whilst in the oven, they do spread out a little bit and you wouldn't want to have to slice them apart afterwards, ouch!!
Cool on a wire rack.
Enjoy with a hot cup of tea!
Please note, as these are so delicious, you might want to pop a few into the freezer to make them last a little longer.
1 comment:
These were so delicious - thanks so much for this recipe Jo (and thanks for sorting out Miss P this morning too). E
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