November 13, 2013

It is almost time...



...for gingerbread


150ml treacle
170g raw caster sugar
250g organic, unsalted butter
3 teaspoons ground cinnamon
3 teaspoons ground ginger
3 teaspoons ground bitter orange (optional)*
1 1/2 teaspoons ground clove
1/4 teaspoons ground pepper
2 free-range, organic eggs
2 teaspoons baking soda
520g plain flour**

* as far as I'm aware, ground bitter orange (spice) is not available in Australia.
** see my rye gingerbread recipe here
  Recipe from Kotiruoka

1. Boil syrup, sugar, half the butter and spices in a saucepan. Turn off the heat, add rest of the butter in small cubes and stir until melted. Leave to cool.

2. Add eggs and baking soda-flour mixture. Stir until smooth, then refrigerate (cover the bowl with a cling wrap) for 8-12 hours.

3. Roll the dough (it is easier to work the dough in small batches) to a thin (2-3mm) disk. Use cookie cutters to cut out shapes and place on baking trays lined with baking paper. Bake in 175C for about 10 minutes, cool on a wired rack. Store in an air-tight container (in the freezer if you're in the Southern Hemisphere).