Gingerbread Madness

This is going to be a quick and short post…simply because I have wasted so many days, trying out gingerbread recipes, just to confirm that the one I love is still the best. Life’s lesson to be learnt there. And now I have run out of time for everything else that still has to be done. Like writing a post worth reading.

Be that as it may, this biscuit is worth baking. The thing about this gingerbread biscuit is that its just that; gingery and buttery. It has a good snap from the golden sugar, is sweet and buttery to the taste, with the warming heat of ginger and cooks to a lovely burnished golden colour. Kate Shirazi has come up tops again for me and there is no use deviating from this recipe from Cookie Magic. The recipe makes a fat slab of buff coloured dough, freezes superbly and makes biscuits aplenty which keep very well.

I had taken it to my head to ice some of the biscuits with royal icing, which I had successfully done before. However, with patience and time running short, I have partially iced these cookies, mainly to give to Lil Lassie’s teachers as a Christmas gift, at her request. While not entirely in keeping with the warmer climate of Doha, I couldn’t quite bring myself to decorated palm tree shaped biscuits. So its mittens, sleighs and santa’s hats ahoy.

Here’s hoping the run-up to Christmas is less scrabbled at your end than mine!

Merry Christmas!

Gingerbread Cookies

From Cookie Magic by Kate Shirazi

350g plain flour (might need more)
1 teaspoon bicarb of soda
2 teaspoon ground ginger
100g butter
175g soft light brown sugar
1 large free range egg
4 tablespoon golden (corn) syrup
Royal icing of your choice

Sift the flour, soda, ginger in a large bowl, add the butter and rub with your fingertips until they look like fine breadcrumbs. Or put into a food processor and pulse. Add the sugar, mix well. In another bowl, beat the egg and golden syrup with a whisk until well mixed and add to the flour. Keep mixing till it comes together, which may mean, getting your hands into the bowl. CSI disposable gloves come in handy. If it’s too sticky add a touch more flour and keep working it gently till you have a smooth, lovely, buff coloured soft dough.

Roll between two pieces of cling film to 4mm thickness and place on a baking sheet. Put the sheet into the fridge and let the dough rest for 20 minutes at least. Or, you could make the dough, pat it down to a fat disc and place in the fridge for 30min at least, though an hour is best. Then roll out and proceed to cut out your shapes.

Preheat your oven to 190degrees. Cut out your shapes and transfer the biscuits to a lined baking sheet. If it starts to get soft, place in the fridge for 10 minutes. Put it into the oven and bake for 10-12 minutes, until you can really smell the gingerbread and it turns a lovely golden colour. Take it out, leave the biscuits on the tray for a few minutes and then transfer to a rack to cool completely. You can then ice to your heart’s content.

Note: Make the dough ahead of time and it can be refrigerated for upto two days. Or cut out shapes and freeze, allowing it to thaw in the fridge.

19 thoughts on “Gingerbread Madness

  1. Hannah de Bevy de La Faverge

    Absolutely Stunning Caroline! wow wow wow is all that I can say! Those teachers are going to be pleased as Christmas punch!

  2. jobakes

    Oh FGS Carrie, you are sickening – this is your “in a rush” effort?! Lol, I think I would need ten years of training like marital artists go through in cheesy movies, eating only rice, being beaten by their sensai to produce anything like this! Stunning *big fat envious sigh*…!

  3. NYinRome

    Carrie, your hand indeed! The sleigh and hat are my faves….not that the others aren’t worth mentioning, so incredibly laced and curly-qued they are! It’s always a pleasure seeing your creations, i could only immagine the teachers will be geniunely pleased. 😉
    Take care, sweetie!

  4. Choc Chip Uru

    These cookies are the epitome of cute and delicious 😀
    Love them!
    And your blog is beautiful – look forward to more!

    Choc Chip Uru
    Latest: Marbled Muffintopcookiecake Hybrid

  5. Pingback: Recipe List By The Patterned Plate » |

  6. Susan


    I stumbled on your blog looking for christmas cookie decorating ideas. Yours are fabulous and I’ve printed off your gingerbread recipe to try out soon too! Can’t wait. Where did you get your gorgeous cutters though? I must have them!!

    Thanks & merry Christmas!

  7. Pingback: Been a while crocodile… « The Patterned Plate

  8. Pingback: bon mode : christmas cookies | bonjour jacqueline

  9. Pingback: Spice Cookies | The Patterned Plate

  10. Pingback: Spice Cookies | The Patterned Plate

What do you think.....

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s