Gingerbread dough
Making the ultimate Christmas baking staple is simple with this easy gingerbread recipe. This versatile biscuit dough can be baked into any shape and is great for festive builds. It can also be made ahead of time and placed in the freezer until you are ready to bake.
- Sift the flour, ginger, and bicarbonate of soda into a mixing bowl and set aside.
- In a separate bowl, beat the butter and sugar using an electric mixer, until light and fluffy.
- Add the eggs, one at time, beating well after each addition. Pour in the treacle and continue beating until combined and smooth.
- Gradually fold in the flour mixture to form a dough (don’t worry if it’s a little sticky to start with). Once the dough starts to come together, knead with your hands for 1-2 mins, until smooth and combined, ensuring there is no flour left in the bowl.
- Divide your dough into 5 or 6 pieces. On a lightly floured surface, roll out the dough into squares about 1in (2.5cm) thick – this will make it easier to work with. Wrap the squares securely in clingfilm and chill for at least 2 hrs, or overnight.
- The dough can now be used to make individual biscuits, houses or any other design. Preheat the oven to gas 4, 180˚C, fan 160˚C. Roll out each piece between two pieces of nonstick baking paper to the thickness of a £1 coin. Stamp or cut out your shapes and transfer to a lined baking tray. Cooking times will vary depending on the size of each shape, from 3-4 mins for small biscuits to 12-14 mins for large structural pieces. The biscuits are ready when golden brown and firm to touch. Leave to cool completely before adding any icing or decoration.
Tip: Inspired to be creative with your gingerbread? Why not try our easy designs for a gingerbread house, gingerbread train and gingerbread star tree, or for an even more adventurous bake, try a gingerbread castle or gingerbread Tower Bridge.
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