Happy New Year! 😉 I hope you had a better New Year’s Eve than we did, the fireworks terrified our poor Sammy and we spent most of the evening hiding away from the noise in the bathroom. This being said, I’m sensing that 2019 has great potential and I’m going to make the best of it! ❤Sorry I didn’t write any recipes during the holidays, as I’d promised, I’ve been lazy lazy lazy and tired tired tired from the general slow-down and the medication in particular. But now I have the time and disposition for it, so here it comes.
250 g sugar
250 g light syrup
1 spoon cinnamon
1/2 spoon ground ginger
1/4 spoon ground cloves
250 g butter in cubes
1 spoon baking soda
2 eggs, beaten
700g flour (ca)
Measure up all the ingredients and put them aside, so you have everything ready. Have sugar and syrup in a casserole and bring them to a boil. Add cinnamon, ground ginger and cloves and stir everything together- enjoy the Christmassy smell that fills the room. Add the baking soda in the syrup mass and stir well. The mixture should get lighter and puffier. Pour the warm syrup mass at once over the cold butter, that you have prepared beforehand in a big bowl.
Stir until all the butter is melted and the mixture is cold. Stir by hand or in a kitchen aid. Whip the eggs and add them to the mixture. Add then the flour, little by little, until you have a pretty sturdy dough. Put it to rest in the fridge for at least two hours (over night is best). It keeps for a week in the fridge, I usually freeze it until I feel like using it.
Put the dough on a table sprinkled with a little flour, roll it and stamp the gingerbread. Put the cakes on a baking parchment and bake for around 5-6 minutes on 200-225 degrees C.
Let them rest for a couple of minutes and put them in a cookie jar. They keep well for a week or two. I’m not fond of icing, but if you are, there’s plenty of recipes on the internet. 😉