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Our gingerbread recipe

14 October 2013, Latest Recipes

HALLOWEEN_2013_BG

With Halloween on its way, we thought it about time to share our gingerbread recipe with you all…enjoy baking at home, or come along to GAIL’s from 24 October to pick up some of our Halloween treats.

Makes around 30 large gingerbread men (or other gingerbread shapes of your choosing)

75g butter, at room temperature
75g caster sugar
35g treacle
25g golden syrup

3 tbsp whole milk
1 egg yolk
225g plain flour
1 ½ tsp ground ginger
½ tsp ground cinnamon
½ tsp ground cardamom
a pinch of ground white pepper
½ tsp baking soda
¼ tsp fine sea salt

You’ll need to begin making these biscuits a day before you want to bake them to give their complex, richly-spiced flavour time to develop and meld.

In a large bowl, cream the butter and the sugar together thoroughly until pale and fluffy. In a separate bowl, whisk together the treacle, the golden syrup, the milk and the egg yolk until completely combined.

In a third bowl, sift together 200g of the flour, along with all the other dry ingredients. Set the remaining 25g flour aside in case you need it later.

Add roughly a quarter of the dry ingredients to the creamed butter and sugar and mix in briefly, then add around a third of the milk mixture and stir gently. Repeat, alternating dry and wet ingredients and mixing only gently each time and finishing with the dry ingredients, until everything is are combined and you have a slightly sticky dough. Avoid overworking the mixture. You can judge at this point whether you’ll need the reserved flour – the dough should be rather tacky, so try to add only as much flour as is necessary to make it relatively easy to handle. It will firm up once chilled.

Flatten the dough into a rough rectangle, wrap well in cling film, and chill overnight (or for up to three days). Alternatively you can freeze the dough for up to two weeks and defrost it overnight in the fridge before using.

When you’re ready to bake, preheat your oven to 170C. Dust your work surface and a rolling pin very lightly with flour, and roll the chilled dough out to a thin sheet 3-5mm thick. Dip your chosen cutter lightly in flour and cut out as many shapes as possible, regrouping and re-using the dough as you go. Transfer the biscuits carefully to a baking sheet lined with baking parchment and bake for 10-15 minutes – adjust the time depending on the size and shape of your biscuits, and how crisp you like your gingerbread.

Once baked, these keep brilliantly in an airtight container for up to a week.