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Seasonal Gingerbread

Seasonal Gingerbread

Seasonal Gingerbread


This was my first try at gingerbread and I was not quite sure what I would end up with but honestly I was really pleased with both the taste and how they looked. I want to share this recipe with you because I am very certain this could easily end up being a new, yearly family tradition. The boys really enjoyed decorating them the next morning, making it a hit with all the family. This is going down in my cookbook and I really think you should try it for yourself.


Gingerbread Recipe


For the dry ingredients:

6 cups all purpose flour

1tsp nutmeg

1tbs ground ginger

1tsp ground cloves

1tsp cinnamon

1tbs baking powder


For the wet ingredients:

1 cup melted butter

1 cup Molasses

1 cup brown sugar

1/2 cup water

1 egg

1tsp vanilla extract


Mix the dry ingredients in a bowl and then mix all the wet ingredients in another bowl. Slowly add 1/4 of the dry ingredients to the wet ones and gently incorporate it to the rest of the ingredients. Keep adding the dry ingredients into the wet ones until you have incorporated all of the ingredients together. Here I had to add a little more flour to knead it into a dough. Cut the dough in half, roll each half into a ball and then flatten with your hands and cover in cling film.

Leave the dough in the fridge for about 3 hours. Then take the dough out on a clean, floured surface and open with a rolling pin. Take your gingerbread man cookie cutters and cut out the shapes. Lay the shapes onto a baking sheet and bake for 10 to 12 min at 180 Celsius in a pre-heated oven. They will harden as they cool down once you take them out of the oven, then you can decorate with icing. I bought store-bought, ready-made icing that conveniently came with nozzles, which made the process much easier. Let me know if you try this and please send pictures too!

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