Recipe Book

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6. Gingerbread




175g dark muscovado sugar

- 85g golden syrup

- 100g butter

- 350g plain flour

- 1 tsp bicarbonate of soda

- 1 tbsp ground ginger

- 1 tsp ground cinnamon

- 1 egg, lightly beaten



- Heat oven to 200C/180C fan/gas 6 and line 2 baking trays with parchment.

- Put the sugar, syrup, butter and a pinch of salt into a saucepan. Bubble for 1-2 mins, mixing to combine. Set aside to cool a -ittle.

- Put the flour, bicarbonate of soda and spices in a bowl, add the warm syrup mixture and the egg, and stir to combine (it will feel a little soft now, but will firm up once chilled).

- Wrap mixture in cling film and place in fridge while you wash up

- Dust your work surface with a little flour, then roll out the dough to the thickness of a £1 coin. Cut out as many men as you can (you should be able to get about 16 by re-rolling the dough.)

- Place on the trays, then bake for 10-12 mins until slightly risen and golden brown.

- Place in an airtight container, leave the lid off until cool


This is a perfect recipe for Christmas! Or Halloween! Or anything seasonal. If you want you can decorate them - but as I said before, that's 100% up to you!

Have fun and happy baking!


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