Gingerbread dough recipe

  • Serves 14
  • 1 hr to prepare plus 12 hrs chilling
  • 314 calories / serving
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Making the ultimate Christmas baking staple is easy with this simple 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 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 minutes, 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) – this will make it easier to work with. Wrap the squares securely in clingfilm and chill for at least 2 hours, or overnight.

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  • Ingredients

  • 845g (28oz) plain flour
  • 4 tsp ground ginger
  • 1 1/2 tsp bicarbonate of soda
  • 340g (12oz) unsalted butter, softened
  • 300g (10oz) granulated sugar
  • 3 medium eggs
  • 250g (8oz) black treacle
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  • Energy 1318kj 314kcal 16%
  • Fat 13g 19%
  • Saturates 7.2g 36%
  • Sugars 20.7g 23%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 47.8g Protein 4.4g Fibre 1.5g


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