Recipe: Gingerbread

I have it on good authority from multiple sources that this is the best gingerbread recipe ever. Proceed with caution.

Makes

25-30 small cookies

Ingredients

• 200g plain flour
• 75g dark soft brown sugar
• ½ tsp baking soda
• ¾ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp salt
• 85g butter
• 35g black treacle
• 1 tbsp milk

Preparation

1. In a food processor workbowl fitted with a steel blade, process the flour, sugar, cinnamon, ginger, salt, and baking soda until combined (about 10 seconds).

2. Scatter the butter in pieces (about 1 tbsp each) over the flour mixture and process until mixture is sandy and resembles very fine meal (about 15 seconds).

3. Add the treacle and the milk; process until the dough is evenly moistened and forms a soft mass.

4. Roll the mixture into small balls of about 1 heaped teaspoon each and place them on a baking tray lined with greaseproof paper. (Or if you're feeling really adventurous, roll out the mixture and cut out gingerbread men!) Space them out at least 1 inch apart otherwise they may spread into each other.

5. Bake at 180C for 10-12 minutes just until they start to crack on the top.

6. Eat.