We needed a weekend activity and so decided to bake some gingerbread as it is one of our favourites as well as being easy and fun to make. The smell of ground ginger and cinnamon always make me feel a bit cosy – perfect for an autumnal afternoon!
I’ve researched into Fairtrade spices, and while it is possible to get them, it isn’t easy. If you are keen to buy Fairtrade, you are most likely going to have to order them online. Organic spices are a bit easier to come by, with Waitrose selling a good selection.
Ingredients
- 350g/12oz plain flour, plus extra for rolling out
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125g/4½oz butter
- 175g/6oz Fairtrade light soft brown sugar (we actually used 100g light brown sugar and 75g of dark brown as we didn’t have enough of the light brown sugar. It made our gingerbread a bit darker in colour, but it still worked out fine)
- 1 free-range egg
- 4 tbsp Fairtrade golden syrup
Method
- Mix together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. (You can rub the butter in by hand, if you don’t have a food processor.)
- Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
- Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper.
- Lightly flour your work surface, then roll the dough out until its about 0.5cm thick. Use biscuit cutters to cut any shapes you like – we did hearts and circles.
- Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with icing, Fairtrade raisins or chocolate – or just leave plain, it’s still delicious!
Recipe from BBC