Mmm Gingerbread, one of the few festive treats that can be enjoyed all year round. These formed part of Laura’s birthday present as she loves them. Here’s the recipe:
To make approx 20 biscuits.
350g plain flour
2 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
100g unsalted butter
175g soft brown sugar
4 tablespoon golden syrup
Preheat the oven to 180C and grease some baking sheets.
- Mix flour, spices and bicarbonate of soda (this recipe makes soft, bready gingerbread, if you would rather have hard cookie-like gingerbread leave out the bicarb)
- Rub in butter untill it looks like breadcrumbs
- Add sugar
- Mix egg and syrup together then add to dry ingredients
- Knead for a couple of minutes (add splash of milk if it is too dry, but dont worry as it does take a couple of minutes to come together)
- Cut into shapes and bake for 10 – 15 minutes.
Note on the icing – These biscuits taste yummy with some icing on the top. I use gels from Lakeland to colour my sugar icing. Normally they work fantastically and you can get a huge range of tones but as you can see from my photo, this batch looks slighlty dodgy colour wise.This is due to me not putting the icing on thick enough. All icing lightens as it dries so to get the right intensity of colour spoon that icing on thick!
St Patrick’s Day! So to mark the occasion here is the recipe for the yummiest Rocky Road:
300g Dark Chocolate
100g Unsalted Butter
5 Tablespoons (roughly) Baileys Irish Cream Liqueur
200g Mini Marshmallows
75g Pistachio Nuts
75g Shortbread (Chopped up)
75g Dried Cranberries
150g White Chocolate (Chopped)
Step 1: Melt the dark chocolate and butter in a glass bowl over a apn of boiling water (you can do this in the microwave if you are better at timings than me and are confident you won’t burn your chocolate). Add in the Baileys and mix well. Use as much or little Baileys as you wish, just see what you think tastes best. Allow this to cool for at least 5 minutes.
Step 2: Mix in the nuts, cranberries, shortbread, half of the white chocolate and all (yes all) of the marshmallows and mix well. This will seem like a ridiculous amount of marshmallows but trust me, the more the better. It goes without saying that you can swap the nuts and berries to whatever you prefer but these are my personal favourites for this recipes. This is mainly because the pistachios add a nice green colour that looks cute with the pink marshmallows and I hate glace cherries, but each to their own.
Step 3: Pour into a bread tin. Use a silicone bread tin, just sooo much easier and they are dead cheap. Stick it in the fridge until set, this usually takes about 3 hours.
Step 4: Melt the remaining white chocolate and pour over the mixture. Once this has set pop the rocky road out of the tin and cut into slices or chunks.
Hope these instructions are easy enough for everyone to follow. It really is very easy to make and never fails to impress people. Enjoy!