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Recipe: Gingerbread

by Seraphina's Kitchen on May 28, 2014

Baking gingerbread is a fun activity for the kids to be involved in as you can be creative with shapes and decorations.



350g (12oz) plain (all-purpose) flourGingerbread

1 teaspoon bicarbonate of soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

125g (4.5 oz) butter

175 g (6oz) soft light brown sugar

1 egg

4 tablespoons golden syrup


  1. Sift together the flour, bicarbonate of soda, ginger and cinnamon and tip into a food processor. Add the butter and process until it resembles breadcrumbs. Stir in the sugar.
  2. Lightly beat the egg and golden syrup together; add to the food processor and pulse until the mixture comes together in clumps. Remove from processor and knead briefly until smooth. Wrap in cling-film and place in the refrigerator for 15 minutes.
  3. Preheat the oven to 180C (350F). Cover two trays with non-stick baking mats or grease-proof paper.
  4. On a lightly floured surface, roll out the dough to around 0.5cm (quarter inch) in thickness. Using cookie cutters, cut into shapes and place onto the baking trays, leaving a small space between them.
  5. Bake for 12-15 minutes, or until they turn a light golden-brown. Remove from oven and leave on trays for 10 minutes to cool, then transfer to wire racks. When completely cooled the gingerbread can be decorated.

To save time and money when cooking at home use premium non-stick silicone baking mats from Seraphina’s Kitchen. No more dirty baking trays and pans!

Gingerbread family

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