Sunday, May 3, 2015

Gingerbread

I adapted my bourbon biscuit recipe from this gingerbread one. This works really well for making gingerbread houses at Christmas as the biscuit is quite crispy once it has cooled.

150g Margarine
150g soft brown sugar
6 tbsp golden syrup

400g GF flour
2 tsp ginger
1 tsp GF baking soda

Melt the marg, sugar and syrup gently in a little saucepan until combined.  Mix dry ingredients in a bowl and add in the syrupy mixture.  Mix thoroughly and leave dough to cool slightly in the fridge (15-20mins). 

Roll out and cut oit shapes you want (see pic). Making a triangular nordic looking one is easier structurally and you only need to make 4 pieces plus a chimney (2 rectangles and 2 triangles). I roll out the dough and cut the right shaped pieces before baking. 

Bake for 10 mins in a hot oven, 170c or 180c.

Leave to cool properly before moving and assembling to avoid breakages.