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Saturday, 30th January 2010

Recipe: Gingerbread

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

25-30 small cookies
  • 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
  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.



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