Our December started off with a holiday themed bang as we took Milo to see Rise of the Guardians. It was completely brilliant and one we’ll definitely add to our collection once it’s released. Afterwards, we explored the Christmas Market in town, had a bit of lunch, and then came home and baked off the gingerbread dough we’d made the night before. It’s the first year I’ve used this particular recipe, and they turned out really lovely.
- 400 g plain flour
- ¾ tsp bicarbonate of soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp salt
- 180 g unsalted butter, at room temperature
- 125 g soft dark brown sugar or dark muscovado sugar
- 1 egg
- 125 g black treacle
- Sift together the flour, bicarbonate of soda, ginger, cinnamon, allspice, nutmeg and salt in a large bowl and set aside.
- Cream together the butter and sugars until light and fluffy. Turn the mixer up to medium speed and beat in the egg and treacle, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
- Turn the mixer back down to slow speed and slowly add the flour mixture a couple of tablespoons at a time, stopping often to scrape any unmixed ingredients from the side of the bowl with a rubber spatula. Once an even dough has formed, take it out of the mixer, divide into 3 and wrap each piece in cling film.
- Leave to rest overnight in the fridge.
- When you are ready to bake the cookies, preheat the oven to 170°C / 325°F / Gas 3.
- Take the dough out of the fridge and leave to soften for about 10 minutes. Lightly dust a clean work surface with flour and roll out the dough to a thickness of about 4 mm with a rolling pin. Cut out shapes with the biscuit cutters. Arrange the cookies on the prepared baking trays and bake in the preheated oven for about 10–15 minutes.
Roll on December!