Easy Gingerbread Recipe (make with your kids!)
Gingerbread is a classic treat that has been enjoyed for centuries. Baking gingerbread with kids is a wonderful way to create memories and teach them some basic baking skills. While the recipe may seem daunting, it's actually quite simple, and your kids will love to help you. Get ready to create some delicious gingerbread cookies that are perfect for any occasion!
Prep time: 45 minutes
Cook time: 10-12 minutes (plus chilling and at least 1 hour for drying)
Serves: 15-20
Ingredients:
- 175g dark muscovado sugar
- 85g golden syrup
- 100g butter
- 250g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 egg, beaten
To decorate:
- ready-made writing icing
- chocolate buttons or sweets for buttons (optional)
Method:
Step 1: Melt the sugar, golden syrup and butter on the hob then let bubble for 1-2 minutes. Once bubbled, leave to cool for around 10 minutes.
Step 2: Add the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, mixing everything together. Gently knead in the bowl until everything is smooth.
Step 3: Wrap in cling film and chill for at least 30 minutes (the dough will firm up once cooled).
Step 4: Pre-heat your oven to 200C/180C fan/gas 6. Remove the dough from the fridge and leave it at room temperature until softened. Line two baking trays with baking paper.
Step 5: Roll out the dough to the thickness of a one pound coin. Cut your gingerbread people or shapes out with your favourite cutter(s). Roll up any excess dough and cut again until it's all used up.
Step 6: Place the biscuits onto the trays and bake in the oven for 10-12 minutes - swap the trays halfway through. Leave them to cool on the tray for 5 minutes before transferring to a wire rack.
Step 7: Decorate the biscuits with your icing and sweets. Get creative and let your kids take the lead. Leave to fry for a couple of hours.
Will keep for up to three days in an airtight container.
Recipe inspired by BBC Good Food
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