Soft Gingerbread is a recipe you will love to use time and time again. It’s not just a recipe for christmas! we use this recipe all throughout the year making Halloween Gingerbread houses, Christmas Gingerbread Houses and Easter Egg Gingerbread. Plus anytime we just fancy making and decorating some more.

The recipe is a soft gingerbread so it breaks rather than snaps, it keeps well and is very easy to make.

For a full list of our Natural Flavoured Icing sugar click here.

Ingredients

• 525g Plain Flour
• 150g Unsalted Butter
• 250g Soft Brown Sugar
• 2 Eggs
• 6 Tbsps Golden Syrup
• 2 Tsps Ground Ginger
• 1 Tsp Bicarbonate of Soda
• Decorate with Sugar and Crumbs Whipping it Up ( amount as needed )

Method:

• Preheat the oven to 160c Fan. In a clean mixing bowl beat the butter and brown sugar together until light and fluffy. Add in the eggs and beat in well, next add the syrup and again beat until incorporated.
• In a clean large bowl add the flour, ginger and bicarbonate and stir well.
• Now add the dry ingredients to the wet ingredients in the mixer, fold in and then mix until it becomes a smooth dough.
• On a clean work surface dust with flour and then place the dough on top, knead lightly and then flatten into a round circle. Cover with a tea towel or clingfilm. Leave it for 10 mins to firm up.
• Roll out the dough so its the thickness of a £1 coin ( it will rise so does’nt need to be too thick )
• Cut out your desired shapes and place them on a baking sheet covered with parchment paper. make sure they are spaced apart as when baking they will expand.
• Bake in the oven for 10-12 minutes. Time varies depending on how small or big they are.
• Once cooked they should be easy to move and golden in colour.
• Place them on a wire cooling rack to cool.

To decorate

• To decorate measure out the desired amount of whipping it up, add small amounts of water and stir until you get a nice thick paste. It needs to be thick with a slight slow run when you lift it with a spoon. Colour with a few drops of color pop if desired.
• Place in a piping bag then snip off the end to your desired thickness depending if your outlining (very small hole) or flooding slightly bigger. Start by doing your outlines and then leave them to dry. using the flooding technique flood the inside of the outline then use a cocktail stick to pop any bubbles.
• Leave to dry.

Houses

To make a gingerbread house draw some stencils on parchment paper for your house. Making sure ll the sides match your other pieces. ( Watch my facebook live to see how ) 4/12/2025.

Bake the same as above. Once baked cut your windows or doors when they come out of the oven and are warm. Use a cake board and using the whipping it up pipe on the board the length of your wall, stick it down whilst holding. Take the End side and pipe icing down the end of one side then again pipe the bottom line of the wall then attach the two. Continue round piping icing on the side piece then the base until all 4 pieces have been attached. Leave to dry. To attach the roof, pipe icing on the top of the two ends. Place one roof on the top and hold until set. Repeat for the other roof. Add more icing on top of the roof where both pieces join. Leave to dry.

Decorate with more whipping it up icing and sweets, chocolate.