Emily Garland's Gingerbread recipe is a closely guarded secret...and as much as we bribed her with chocolate we just couldn't get it out of her. BUT this recipe is the next best thing, and just as delish.
It's adapted from a sugar cookie recipe and produces really delicious, warmly spiced, crisp biscuits (the freezing helps stop them from spreading during the bake which means you get lovely sharp edges to your pieces):
Ingredients375g plain flour, sifted
1/2 tsp salt
250g (1 pack) unsalted butter, at room temperature
200g caster sugar
1 large egg
3 tsp ground ginger
2 tsp ground cinnamon
1 tsp mixed spice
50g Doisy & Dam chocolate of your choice
- Preheat the oven to 180ºC (160ºC fan).
- Sift the flour, salt and spices together.
- In a large mixing bowl (or stand mixer) cream the butter and sugar until pale and fluffy.
- Add the egg.
- Gradually add the flour mix until it forms a soft dough.
- Divide the dough in half, flatten each half into a disc, and wrap in cling film.
- Chill both discs of dough for around 45 minutes.
- Roll out between two sheets of parchment paper.
- Remove the top piece of parchment and cut out your pieces in whatever deisgn you fancy (inspo above and below)
- Slide the parchment onto a baking sheet and freeze for 15 minutes before baking.
- Place the baking sheet into the oven (directly from the freezer) and bake for 12-15 mins until golden brown.
- Cool on the tray for 10 minutes then transfer to a cooling rack.
Once cooled, drizzle generously with your favourite Doisy & Dam chocolate or ice as you wish.