Gingerbread is one of those wonderful things that can transport you back to childhood with just a whiff. Make some memories and keep little hands busy with this old fashioned gingerbread recipe. It is not the easiest or quickest you will find but it is full of spice and not overly sweet. We recommend that an adult may make most of the recipe and the kids do the decoration.
1 cup x plain flour 1/2 cup x honey 2Tbsp x brown sugar 2Tbsp x butter 1/4 tsp salt 1 large egg 1tbsp cocoa 1tsp baking powder 1tsp ginger 1tsp x mixed spice 1tsp cinnamon 1/8 tsp cloves 1/4 tsp nutmeg
1/4-1/2 a cup of currants (or sultanas if you prefer) 1/2 cup of slivered almonds
1. In a saucepan add butter, honey, sugar and salt over moderate heat. Stir using a wooden spoon until well combined (a few minutes). Once the mixture is fully combined and smooth take off the heat and set aside to cool. Nb. Please rememebr when you are heating sugar on the stove that it can turn very quickly so watch it like a hawk and take care not to splash.
2. Once cool transfer to a mixing bowl and beat the egg in using an electric mixer.
3.Combine the dry ingredients in a separate large bowl and stir through with a fork. Gradually add this to the wet ingredients - mixing all the time.
4. Once all of the ingredients have been fully mixed turn out onto a flat, floured surface and bring the dough together into a ball. Once firm split the dough in two and form into 2 x disks. Wrap each disk in cling film and refrigerate for an hour or so.
5.Preheat overn to 180C.
6. Unwrap one disk and roll out on a lightly floured benchtop. The thickness is up to you - this mixture does not rise very much so if you like a thicker, chewier gingerbread then you can roll it out to about 3-4mm thick. It is common for more traditional gingerbread biscuits to be a bit crispy so if you like a bit more snap to your biscuit aim for about 2mm thick (if you can manage it).
7. Cut out your gingerbread ladies and gentlemen using cookie cutters. They do tend to be quite large so you may wish to use some smaller cookie cutters for some space inbetween. After you have cut as many as you can roll up the scraps, gather into a bowl and roll out the dough again until you have used all of the dough.
8. Place your cut outs onto a baking sheet or baking paper on a tray. Once on the tray you can decorate your shapes with currants (or whatever dried fruit you like) and almonds.
9. Bake for 8-10 minutes.
Tips - This recipe can be made ahead of time and stored in the fridge for up to 48 hours until you are ready to use it.
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