15minutes cooking time
- 410g self raising flour
- 125g dark brown soft sugar
- 2 tsp ginger
- 2 tsp cinnamon
- 125g unsalted butter, diced and chilled
- 125g treacle
- 1 egg, beaten
- Heat the oven to Gas mark 6, 200°C and line a baking tray with non stick paper.
- Add the dry ingredients to the food processor.
- While running, add the diced butter to the dry mixture and keep processing until it looks like fine breadcrumbs.
- While running add the treacle and egg and mix until a dough forms.
- Chill in the fridge for 30 mins to 1 hour.
- Roll out and cut.
- Place on the baking tray and bake in the oven for approximately 15 minutes, until golden brown.
Keep an eye on the gingerbread so that the edges don’t catch.
If you are in a rush then chilling the gingerbread is not a necessity. I cooked a batch that was not chilled and the shapes I’d cut kept their shape really well.
If you want to use your gingerbread as decorations to hang on the Christmas tree then carefully put a hole in each biscuit using the thick end of a chopstick before baking. Once cooked and before the biscuits have cooled use the chopstick to open out the hole again. Once thoroughly cooled, decorate your biscuits with icing and sprinkles. The more the merrier! Thread a festive ribbon through the hole and hang on your Christmas tree.
I was brought up in a family known as ‘The Foody Shaws’! Needless to say my love of food started at an early age. My Mum, Dad and Nana were all avid and excellent cooks so I got the bug from them. I don’t ever remember being specifically taught to cook anything but I left home for university with the ability and desire to eat proper meals. Fellow students used to find it hysterical that Abi (my twin sister) and I would plan and shop for our weekly menu. £25 a week bought enough ingredients and a few treats to last a week. We made good, standard student grub – tuna and sweet corn pasta, cheese sauce and bacon on jacket potatoes, sausage bolognaise. I suppose the difference being was that we made everything from scratch – no jars of béchamel or bolognaise for us. It was just the way we cooked.