If there’s one thing we all agree on here at Christmas Magic HQ, it’s that there’s nothing better than relaxing in front of a log fire enjoying a mug of hot chocolate and some Christmas Gingerbread.
Obviously, being the home of all things Christmas, we firmly believe that ours is the most festive Gingerbread in town. As Christmas is the season of sharing, we have decided to share with you our Christmas Gingerbread recipe – we are sure you’ll enjoy it as much as we do.
While you are here, don’t forget our easy Christmas cake recipe too!
Christmas Gingerbread Recipe Ingredients
- 200g Dark Brown Sugar
- 200g Unsalted Butter
- 60g Golden Syrup
- 80g Treacle
- Zest of 1 Orange
- 2 Heaped teaspoons Ground Ginger
- 2 Heaped teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Ground Nutmeg
- 1 level teaspoon Bicarbonate Soda
- 500g Plain Flour
- 1 Lightly Beaten Medium Egg
Christmas Gingerbread Recipe Method
- Place the sugar, butter, treacle, syrup, spices and zest in a large saucepan over a low/medium heat. Stir continuously until all the sugar has dissolved.
- Increase the heat and bring the mixture to the boil. Take the pan off of the heat and beat in the bicarbonate soda. The mixture will swell up, that’s OK! Leave the mix to cool for 15-20 minutes.
- Add the sifted flour and salt to the saucepan in small batches and fold into the mixture. You can do this by hand or use a mixer. Once the flour is folded in, beat in the egg until just combined, don’t overwork the dough.
- Place the dough onto a clean surface and knead until smooth. The dough is really sticky but don’t add more flour – it’s meant to be like this. Wrap in cling film and chill for an hour.
- Pre-heat your oven to 160°C/140°C fan assisted/Gas mark 3. Line 2 baking trays with greaseproof paper or silicone tray liners.
- Roll the dough onto greaseproof paper until it’s about 7mm thick. Cut out Gingerbread people or Christmas shapes with cookie cutters. Place onto your lined baking tray.
- Put the tray of uncooked Gingerbread into the fridge for few minutes and then bake them for 5-6 minutes or until the edges turn golden brown. Leave to cool for 5 minutes on the tray and then transfer to a wire cooling rack.
- You can decorate your Christmas Gingerbread biscuits however you choose, we particularly like to dip them in chocolate.