In the Kitchen: Festive Bakes #3 – Gingerbread

I’m sure I’ve mentioned many times before just how much I love gingerbread at Christmas time, it’s definitely no secret! Anyway, it’s becoming something of a tradition for me to make a batch for my work colleagues in the run up to Christmas. This year is no exception and I’ve once again donned the oven gloves and baked gingerbread for my work buddies. And today, as part of the festive bakes series, I’m sharing the recipe with you. You lucky things!

Festive Gingerbread - In the Kitchen - This and That Blog

My usual gingerbread biscuit recipe is a chewy classic and I love it, but I wanted to try something different this year. You know when you’ve got a good thing going on but you want to see whether there’s something better out there just in case you’ve been missing out? Yeah that’s what made me look for a new recipe rather than sticking to my normal favourite. So here’s what you need to do:

Melt 180g of butter in a saucepan over a low heat. Once melted add 125g brown sugar and 300g of black treacle before removing from the heat and stiring altogether. Next add 500g plain flour, 1/4 tsp salt, 1tbsp ground ginger and 1/2 tsp bicarbonate of soda and mix together until a thick dough forms. Knead into a ball of dough and roll out to about half a cm thick. Cut out your shapes and place on a lightly greased and floured baking tray. Bake for 10 minutes at 170oC until firm to touch.


We decided to use the gingerbread to decorate the house (as well as eating a fair few biscuits), so we made a hole in the tops before baking and then threaded through them with a ribbon. And voila you have a beautiful edible Christmas garland!

This recipe is a lot darker and richer than my usual one as it contains treacle, which you can really taste and makes it feel much more like a German gingerbread than what I’d normally make, I’m not sure if that’s even a thing, but it’s the best way I can describe these biscuits. My only negative with this recipe is that I think it needs a tad more ginger. What can I say? I like my gingerbread full of ginger flavour. And I know that gingerbread is not a ginger biscuit but if I’m honest I want a mix of the two. That soft chewy rich crumbly gingerbread, with all the oomph of a ginger biscuit!

Laura xx