I've been using a recipe from my Marks and Spencers Food 4 Kids book. Every time I make them, I always forget that the recipe seems to need far more flour than it states as the mixture is extremely sticky. This frustrates me. You'd think I'd remember. But every time, I slavishly adhere to the recipe, go to roll it and then get flustered because I forgot the extra flour.
So today, I figured 'how hard can it be to make up a biscuit recipe that works?' And decided to have a go at making the recipe myself. Of course, having made the other recipe so many times, I had an ingredient list in my head, but I wanted to see if I could improve on it.
First off, I started with the butter and syrup. I wanted to make a large-ish quantity of dough because I believe that someone other than Abigail eats all the 'big bu-fwys'. I often get complaints that nobody likes 'li'l bu-fwys'. Hmmm....
|I heart my bunny biscuit jar|
While the butter and syrup mixture was cooling, we sifted some of flour into a bowl. Added some bicarb to keep it soft and plenty of ginger and cinnamon for flavour. I also chopped up three balls of stem ginger for some contrast in the texture.
Not every gingerbread recipe uses an egg, but with my egg-cracking assistant at the helm, I had no choice but to add one in. After adding the cooled butter mixture and mixing to combine, the dough cracked a lot on rolling so with a bit of faffing around trying to work out if it needed more syrup or flour we got ourselves a dough that was good enough to roll and cut.
We managed to get fourteen butterflies from this and I think it would make about eight decent sized gingerbread men. Some of the dough was lost through 'rolleee cuttee' but the dogs enjoyed it.
The result was a thick, soft gingerbread, nicely spiked with bits of ginger. And surprisingly, Miss A loves bits of chopped stem ginger straight from the jar, despite its subtle spicy heat. That girl is going to have a good palate one day.
- 300g plain flour
- 125g self raising flour
- 1 tsp bicarbonate of soda
- 2 tsp ginger
- 1 tsp cinnamon
- 140g butter
- 3 tbsp golden syrup
- 3 balls of stem ginger, chopped plus 2 tbsp of syrup from the jar
- 100g soft, dark brown sugar
- Preheat the oven to 190c/170c fan. Lightly grease two baking sheets.
- Sift the flour, bicarb and spices into a bowl.
- Melt the butter, sugar and syrups in a small saucepan, taking care not to let it boil. Leave to cool for a few minutes.
- Crack the egg into the flour mixture, add the chopped ginger and loosely combine.
- Add the cooled butter mixture to the flour and mix quickly to a firm dough.
- On a floured work surface roll out the dough to about 4mm thick. Cut shapes as desired, gathering and re-rolling the cuttings until all the dough is used up.
- Place the shapes on the baking tray and backe for 8-10 minutes until slightly risen and golden at the edges.
- Leave to set on the tray for five minutes and then transfer to a cooling rack.
PS: The triple ginger comes from the ginger powder, the chopped ginger and the ginger syrup :)