Gingerbread

I am utterly in love with spiced biscuits and breads. They're so warming when it's awful and cold outside. They remind me that winter isn't so bad and summer is just around the corner.

These gingerbread where supposed to be rolled with a patterned rolling pin but, I don't know about you, but I'm just not fancy enough to own one. So, instead I just cut them into boring circles and flicked the glaze over the top. They're not nearly as pretty as they would be if they had a cute pattern all over them but you can't have everything.

This recipe is probably my new favourite. They're quite spicy and very clove-y. Which is fine, if you like cloves. If you don't, I'd use a bit less than the recipe suggests or leave the cloves out altogether. If you're after a more subtle spiced taste these are not what you're after. if you're after warming winter-y gingerbread this recipe hits the nail on the head.

I also swapped out some of the treacle for golden syrup, as treacle is a bit too strong for me in such large quantities. I'm sure these biscuits are great either away. I'm glad I finally moved this recipe off my "to make" list and on to the "to make again" list.

Gingerbread

From Tartine by E. Prueitt & C. Robertson

Makes about 24 biscuits

Dough

• 525g (3 3/4 cups) plain flour
• 1 tablespoon cocoa powder
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 teaspoons freshly ground black pepper
• 225g (8 oz) unsalted butter, softened
• 100g (1/2 cup) white sugar
• 70g (3/4 cup + 1 tablespoons) brown sugar, lightly packed
• 75g (1/4 cup) molasses
• 1 egg
• 75g (1/4 cup) golden syrup
• 40ml (2 tablespoons) light corn syrup

Glaze

• 115g (1 cups) icing sugar
• 2 teaspoons lemon juice
• 2 teaspoons water

1. To make the dough, sift the flour, cocoa powder, cinnamon, baking soda, salt, and pepper into a mixing bowl and set aside.
2. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and creamy, about 3 minutes. Gradually add the sugars and continue to mix on high until the mixture is smooth and soft, about 5 minutes.
3. Stop the mixer and scrape down the bowl if required. Add the egg and beat on low until combined.
4. Add the molasses, golden syrup, and corn syrup and beat until incorporated. Stop the mixer and scrape down the sides of the bowl.
5. Add the sifted flour mixture and beat on low until the mixture forms a dough that pulls away from the sides of the bowl and all the ingredients are thoroughly incorporated.
7. Turn the dough out on to a piece of plastic wrap; flatten it into a rectangle about 2.5cm (1 inch) thick. Cover tightly and refrigerate overnight.
9. When you are ready to bake the gingerbread, preheat the oven to 180°C (350°F). Line a tray with baking paper or a non-stick liner.
11. Roll the dough out to be about 1.5cm (2/3 inch) thick. Using cutters, cut the dough into the desired shapes. Transfer the shapes to the baking tray, spacing them about 2.5cm (1 inch) apart. You may need to make multiple trays, if so - store the trays in the fridge until required.
12. Bake the biscuits until they are golden around the outside but still soft to touch on in the centre, about 10 minutes.
13. While the biscuits are baking, prepare the glaze. In a small bowl, whisk together the icing sugar, lemon juice, and water until smooth.
14. When the biscuits are baked, remove them from the oven and cool on the tray for about 5 minutes. Then, while the biscuits are still warm, flick the glaze over the top and transfer them to a wire rack to cool completely. Store in a sealed container for up to two weeks.