1. 300g SR Flour
  2. 100g Caster Sugar
  3. 30ml Golden Syrup (2 Tablespoons)
  4. 15ml Treacle (1 Tablespoon)
  5. Pinch of salt
  6. 50g Margarine or Butter
  7. 60ml Milk (or Soya)
  8. 4-5 Teaspoons of ground Ginger (for fairly spicy add one more)
  1. Warm the syrup, sugar, treacle and margarine in a pan, enough for the margarine to melt and the sugar to dissolve.
  2. While the syrup, treacle, sugar and margarine is melting together put the dry ingredients in a bowl and make a well in the middle.
  3. Add the wet ingredients to the dry ingredients and combine into a dough ball.
  4. Roll out to about the thickness of a pound coin, then cut into shapes..... they don't have to be men! (although we can't resist).
  5. Bake at 160/170oC for 15 minutes (for chewy) or 18-20 mins (for drier) gingerbread.
"I do not have any Treacle, what can I do?"
  1. You do not need it.... We just prefer the bittersweet taste and it gives the gingerbread a good colour, however you can use all golden syrup or heat your golden syrup and allow it to caramelise a little.
Pain d'Épices
  1. In France pain d'epice is common, it is like gingerbread but made with mixed spice (mainly ginger, but also contains cinnamon, nutmeg and cloves) so to replicate it use mixed spice.
Savoury Twist
  1. Leave out the sugar, you will still need the golden syrup.... add spices (chili) and herbs as well as well as more salt and of course some pepper. This works well with cumin seeds.
  1. We tend to use a sharp knife and cut a smiley face on them as currants can easily burn and go hard.
Adapted from Adapted from BE.RO book.
Adapted from Adapted from BE.RO book.
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