Gingerbread
recipe
By Meg
Pybus |
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a go at making your own gingerbread |
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Shhhhh...It's
a secret! But like all good secrets this recipe has been whispered
and passed on through the ages, and now we're passing it on to you...
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The recipe is a secret, but like all secrets, has been whispered and
passed on. There are many variations and it cannot be entirely replicated
without the machine. Some will say the secret is in the blend of the
spices. Others swear by the potent cocktail of the fiery ginger and
alcohol.
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Secret
Gingerbread Recipe
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225g
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Self Raising Flour |
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110g
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Brown
Sugar |
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110g.
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Butter
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˝
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Egg
(Beaten) |
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1
Large Tablespoon
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Golden
Syrup |
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2 Teaspoon
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Ground
Ginger |
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2 Teaspoon
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Rum
or Brandy |
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Method
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| 1.
Cream butter and sugar together. |
| 2.
Add the Syrup. |
| 3.
Mix spices into the sieved flour together with half the beaten
egg. |
| 4.
Lastly, add the rum. The mixture should be of the consistency
of shortbread. |
| 5.
Place in a shallow greased tin and mark into fingers. |
| 6.
Ripple the top with a fork. |
| 7.
Bake in a moderate oven for 350- 375F. 180C. Gas 4-5 for 20
minutes. |
| 8.
Before
cool, cut into fingers in the tin. |
Happy
Dunking! For more stories on gingerbread read Shropshire’s Spicy
Secret by Meg Pybus.
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