Gingerbread Dough

  • Total Time

    15m
  • Serves

    12


This straightforward recipe for gingerbread dough can be made ahead of time and placed in the freezer until you are ready to make some gingerbread men.

Method

  1. Place the butter and muscovado sugar in a medium saucepan and heat gently until the butter has melted and the sugar dissolved. Stir until the mixture blends together, but do not boil.

    • 100g Unsalted Butter (Softened)
    • 50g Billington's Unrefined Light Muscovado Sugar
  2. Take the saucepan off the heat and sieve in the flour, bicarbonate of soda and ginger and beat the mixture together, then add the golden syrup and beat until smooth.

    • 225g Plain White Flour
    • ½ tsp Bicarbonate of Soda
    • 5 tbsp Golden Syrup
    • 2 tsp Ginger (Ground)
  3. Turn the mixture out onto some cling film and pat into a flat ball, wrap tightly and chill for 30 minutes then place in the freezer until you are ready to use it.

    Top Tip: How to Store Biscuit Dough
  4. When it’s time to make your gingerbread biscuits remove the dough from the freezer and leave to defrost for 3-4 hours until it is soft enough to roll out. You can use this dough in any of our gingerbread recipes.

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Reviews

  1. 5 star rating

    gooooooooooooood

  2. 5 star rating

    Very easy and quick to make !
    Tastes great too !

  3. 3 star rating

    They were very greasy and the instructions were not clear (how to cook them) but enough ranting they because they tasted jolly good

  4. 4 star rating

    Made this recipe today, with my granddaughter,
    with a slight difference I Only had wholemeal plain flour, and dark musavado sugar, I have to say they came out really well, both grandchildren gave rave results, even my husband enjoyed them, ( couldn't quite work out what a flat ball is )
    Will be making them again.

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