I used this recipe to top my 2017 Christmas cake however feel free to create all different shapes and sized gingerbread’s.
The key to this recipe is making sure the dough stays as cold as possible throughout the entire process. This recipe works best if the dough is refrigerated for 24 hours. If you do not have the time, roll the dough out to a flat rectangle when refrigerating. Before starting make sure you have enough room in the fridge to store two baking trays worth of cookies without them being damaged or becoming misshapen.
- 400g Chilled Plain Flour
- 1 tsp Bicarbonate of Soda
- 3 tsp Ginger
- 3 tsp Cinnamon
- 2 tsp Mixed Spice
- 1 tsp Nutmeg
- 1/2 tsp Instant Coffee
- 1/2 tsp sea salt (or a pinch of regular salt)
- 180g Soft Butter
- 130g Soft Dark Sugar
- 125g Black Treacle
- 1 egg
- In a small bowl sift together the flour, bicarbonate of soda, spices and salt then leave to one side.
- In a large bowl using an electric mixer beat together the butter and sugar until fluffy. Gradually beat in the eggs and treacle followed by the flours and spices that were set aside earlier.
- Once the mix has formed a soft dough, divide into two, wrap in clingfilm and refrigerate for 4-24 hours, the longer the better.
- When ready, remove from the fridge and roll out your required shapes. Bake for 10-15 minutes at 170c.