Ruth’s Gingerbread (egg free)

gingerbread-house

I’ve always loved to bake, so of course I love to make gingerbread at Christmas time. However, I didn’t have a recipe which I really loved. Last Christmas Eve, my lovely next door neighbour Ruth, dropped in to wish us a Merry Christmas. She gave me a bag of gingerbread biscuits her daughter had made. With my first bite, I told Ruth I must have the recipe! The gingerbread has a rich colour, perfect level of spice & most importantly, the texture is firm, not crumbly, which makes it perfect for making gingerbread houses!

Ruth is in her mid eighties & has lived in the house next door for over 50 years. She said the recipe was packed away in a cupboard, with her oldest recipe books, but she would try to find it. I’ve reminded her a few times & whenever I saw her she’d say “I must find that recipe for you dear”. Anyway, a few months ago, Ruth gave me the recipe. I first converted ounces to grams & then converted the recipe to make in my Thermomix.

This recipe also has no egg, so if there’s an egg allergy or intolerance in your household, you will love this recipe!  To make a full gingerbread house – multiply this recipe by 1.5

Ingredients:

100g Butter, cubed
110g brown sugar
80g treacle
340g plain flour
30g cold water
1 heaped tsp ground ginger
1 heaped tsp ground mixed spice
1 tsp cinnamon
1/2 tsp bi-carb soda

Method:
1) Place butter, sugar & treacle in TM bowl, melt 2 minutes/70°/speed 2 (you may need to increase the speed at the start if the butter is cold).  Scrape down the sides of the bowl & melt further 1 minute/70°/speed 2.

2) Add remaining ingredients, mix 10-20 seconds/speed 5 (or until ingredients are combined).

3) Knead for 2 minutes on dough setting.

4) Tip out gingerbread onto Thermomat or clean surface. Use your TM spatula to get the dough out of the bowl. Wrap in glad wrap & refrigerate for 15-20 minutes only. Pre heat oven to 170°C

5) Roll out gingerbread on a non stick mat & cut shapes as desired. Remember not to cut on your Thermomat though!

6) Bake for 12-15 minutes. Allow to cool completely, before decorating or assembling a gingerbread house.

Notes:

Don’t leave the gingerbread in the fridge for more than 20 minutes, as it will be too hard to roll out.

If you happen to leave your gingerbread in the fridge overnight & it’s too hard to roll, you can chop it up into pieces, put in the TM bowl & knead for a minute. Add small amounts of water through the hole in the lid, until the dough returns to rolling consistency.

 

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