A creative take on gingerbread, this recipe looks amazing and it’s even tastier!
– 350 g plain flour
– 0.5 tsp baking powder
– 1 tsp bicarbonate of soda
– 4 tsp ground ginger
– 2 tsp mixed spices
– 115 g salted butter
– 175 g dark or light muscovado sugar
– 3 tbsp golden syrup
– 1 large egg
1. For dusting, use some extra of the plain flour. Chilled and cut into cubes the salted butter. Lightly beat the eggs.
2. Put the flour, baking powder, bicarbonate of soda, ginger and mixed spice into a food processor. Add the butter and whizz until it resembles breadcrumbs, then tip in the sugar and whizz to combine.
3. Add the syrup, beaten egg and 1 tbsp cold water, and whizz again to bring the dough almost together.
4. Dust your work surface with flour and lightly knead the dough for about 1 minute, until smooth. Add a little more water if your dough feels dry.
5. Flatten into a disc, wrap in clingfilm, and chill for at least 1 hour until firm.
6. Line 2 large baking sheets with baking parchment and divide the dough into 4 equal pieces.
7. On a floured surface, roll out one piece to a 14cm x 26cm rectangle. Transfer to a baking sheet.
8. Repeat with the remaining dough, so you have 2 rectangles on each baking sheet
9. Using a sharp knife, carefully slice each rectangle into 12 long strips on 1 baking sheet, keeping them in place on the baking sheet. Then slice each rectangle in half across the middle, again without moving the strips, so you have 4 smaller rectangles.
10. Take the other baking sheet and cut each of the dough rectangles into about 26 short strips across their width.
11. You will be making 4 lattices on the tray with 4 rectangles, keeping the dough on the trays.
12. Take 1 short strip from the other tray, and, starting at the top of a rectangle, weave the short strip across it, lifting every other long strip.
13. This first strip will hold the lattice in place.
14. Next, lift every other long strip and fold it back on itself.
15. Lay a short strip across the remaining strips, then replace the long strips to create the lattice. Continue in this way, alternating the long strips, and ensuring each row is quite tight, with minimal gaps.
16. Repeat with the remaining 3 rectangles of dough.
17. Chill the lattices in the fridge for 10 minutes; heat the oven to 200°C/180°C fan/gas 6.
18. Using a 6.5cm round cutter, carefully stamp out 4 circles from each lattice rectangle, then remove the unwanted dough so you are left with lattice circles on the baking sheets.
19. Bake for 10-12 minutes until firm and golden brown.
20. While the cookies are baking, you can reroll any remaining dough and repeat the process to make more cookies, if you like.
21. Leave the cookies on the baking tray to cool completely, then dust with icing sugar.
All ingredients are available from Marks & Spencer.
Marks & Spencer offers an extensive range of food and wine. There are 17 stores in the Republic of Ireland. To find your nearest store visit www.marksandspencer.ie