Yuletide Gingerbread

Serving size: 12
Preparation time: 30 Minutes
Cooking time: 10 Minutes

3 tsp dried ginger
1 tsp ground cloves
2 tsp of cinnamon
1 tsp salt
A dash of vanilla extract
1 tsp of bicarbonate of soda
125g butter
1 free range egg
175g brown sugar
2 tbsp golden syrup
3 tbsp honey
Zest of a clementine
12 oz of plain flour

Featured in:
December 2019

Preheat the oven to 180 degrees centigrade

Cream the butter and sugar until smooth, then add the egg and whisk into the mixture

Add remaining ingredients apart from the flour

Mix well, then slowly add the flour and stir until a soft dough is formed

Place the dough in the fridge until firm

Remove the dough from the fridge and roll it out evenly on a floured surface to about half a centimetre thickness, (it will puff up as it cooks so don’t roll it out too thick)

Cut into desired shapes and place on a greased tray (I use baking paper greased with butter) and place in the oven for around 10 min – keep an eye on it, as it cooks quite quickly!

Once firm and golden take the gingerbread out of the oven and leave to cool then place in an air-tight container

Icing and decorations can be used to adorn your gingerbread to decorate the tree or make a gingerbread house. The mix can also be adapted to be sweet or savoury by adding desired spice or savoury seeds (I love adding a few caraway seeds).

You can go for elegance with these simple classic biscuits and even add some of these lovelies to the cheese board. Ginger goes perfectly with the saltiness and sour tones of good quality local Lincolnshire cheese.

I doubt you will have any left over, but if you do, bash them up to make sticky, golden crumbs for ice cream and dessert toppings – or even a base for cheesecake.


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