This has always been one of our favourite times of the year, with Christmas only days away, and the new year looming. Last minute gift shopping, present wrapping, carols playing wherever you go, the fragrance of real Christmas trees and the Yuletide cheer that is spread about are just some of the joyful festivites of the season that we always look forward to. It’s hard not to get caught up in the whirlwind of the holiday season, and for us, Christmas baking really takes us away, being our top priority each year. You know it’s Christmas when you can smell freshly baked gingerbread as it wafts through your home. We used this recipe, and it is easily the best we’ve come across!
GINGERBREAD
125g butter, softened
½ cup (100g) firmly packed brown sugar
1 egg yolk
2 ½ cups (375g) plain flour
1 teaspoon bicarbonate of soda
3 teaspoons ground ginger
½ cup (125ml) golden syrup
Preheat oven to 180°C. Beat the butter and sugar together until light and creamy. Add the egg and golden syrup and beat until combined. Sift dry ingredients and stir into butter mixture. Mix to a light dough and knead gently on a lightly floured surface until smooth. If warm, rest dough in fridge for 30 minutes until firm.
Roll out between 2 sheets of baking paper until approximately 3mm thick. Cut gingerbread shapes from the dough and place on lined baking trays and bake for 10 minutes or until golden. Re-roll dough as many times as necessary.
Cool on trays before icing and/or decorating.
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