A Winterfold Christmas by Harriet Evans

Author:Harriet Evans
Language: eng
Format: epub
Publisher: Pocket Star

Martha’s Christmas Gingerbread

Makes about 20

1 stick of butter (130g)

½ cup (100g) dark muscovado or other dark brown sugar

6 tbsps. golden syrup

2 ¾ cups (350g) plain flour

1 tsp. baking soda

3 tsps. ground ginger

½ tsp. cinnamon

½ tsp. allspice

1 ½ cups (175g) powdered sugar

a little cold water

silver balls and wrapping ribbon, to decorate

Melt the butter, sugar, and golden syrup in a medium saucepan. Stir until the sugar has dissolved and leave to cool for a minute or two.

Sift the flour into a bowl. Add the baking soda, ground ginger, cinnamon, and allspice. Mix into the flour.

Add the wet ingredients to the dry ingredients and stir so they form a dough. Roll into a ball. Put in the fridge wrapped in cling wrap for 20 minutes.

Preheat the oven to350°F. Flour the kitchen table. Roll out the dough to ¼-inch thickness. Using a medium-size star-shaped cutter and other Christmas-appropriate shapes (nothing too small or they will burn), cut out shapes and place on greased or lined baking trays, not too close together. Cook for 10–12 minutes, but do check they don’t run together or burn. They should be golden brown. When still pliable and warm, pierce holes for ribbons using a skewer. Leave to cool.

Sift the powdered sugar into a small bowl. Add a small amount of water to create icing the consistency of heavy cream. Keep adding and mixing till you get the right consistency. Pipe patterns onto the gingerbread. Decorate with silver balls on top. Thread with gold and silver wrapping ribbon and hang on the Christmas tree, on hooks in the kitchen, and anywhere in the house you like. Enjoy.

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