I know there are loads of gingerbread recipes out there, but I really like this one.
You can use the mix to make a gingerbread house, gingerbread people, or any shapes you fancy. Sometimes I make the mix into heart shapes and dip half of each piece into either white or dark chocolate. I think the secret to good gingerbread is to make sure you don’t overcook it. If the gingerbread gets too much colour to it it can have a bit of a burnt taste to it. The exception to this of course is if you’re making a gingerbread house, in which case you need to cook it really well so it’s strong enough to withstand all the lollies that will be stuck to it.
325 grams (2 1/3 cups) plain flour
½ cup cornflour
2 teaspoons Dutch cocoa
1 teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon nutmeg
100 grams butter
¾ cup honey, golden syrup or a mix
2 tablespoons milk
1. Heat oven to 180 degrees C. Line baking trays with baking paper.
2. Combine the butter, honey/syrup and milk in a small pan and heat until
the butter is melted. Remove form heat.
3. Place the remaining ingredients in a bowl, and pour the butter mix over.
Stir until it starts to come together, then tip onto the bench and knead gently until it is smooth. If the mix feels a bit sticky you can either add a little more flour or place in the fridge for 15-30 minutes.
4. Flour your work surface and roll the dough out. Cut into desired shapes, place on the baking tray and place in the oven. The cooking time depends on the size. For small biscuits cook for 12-15 minutes, for larger around 20 and for a gingerbread house cook really well, til the gingerbread feels quite firm, almost hard. For biscuits, make sure they are removed from the oven before they have colour on them.
5. Cool on a wire rack and ice or decorate if desired.