Why are we only supposed to eat gingerbread at Christmas? We have enough to eat then. These gingerbreads are nothing like the lads whose heads you like to bite off in December. They are soft, somewhere between cake and biscuit, and so perfectly spiced. And look how dark! I English-ised the recipe from Tartine but I didn’t bother glazing.

Shape-wise, the palm trees bring the biscuits to the summery tropical space I would like them to live in, but sadly, they kept snapping at their trunks. Because – like I said – these things are soft.  So, I also made rounds, which, FYI, work as quite astonishing vessels for ice cream sandwiches.


The dough needs a night in the fridge before it’s ready to roll

A lined baking sheet, but not ’til tomorrow


265g plain flour
½ tbsp cocoa powder
2 tsp ground ginger
½ tsp ground cloves
1 tsp ground cinnamon
½ tsp bicarbonate of soda
½ tsp salt
¾ tsp ground black pepper
110g unsalted butter
85g caster sugar
1 egg
70g black treacle
1 tbsp golden syrup

DAY 1:
1. Mix the flour, cocoa powder, ginger, cloves, cinnamon, bicarb, salt and pepper using a whisk.
2 In another bowl, beat the butter with an electric mixer until creamy.
3. Gradually add the sugar until the mixture is smooth and soft.
4. Scrape the sides using a spatula to fully incorporate everything.
5. Add the egg and mix again.
6. Keep mixing. Add the black treacle and golden syrup. Scrape the sides and mix some more.
7. Add the flour mixture and stir in using a wooden spoon, until everything’s incorporated and you’ve got a (quite soft) dough.
8. Lay down a piece of cling film and slam the dough in the middle. Flatten it out into a 1 inch thick rectangle and wrap it up.
9. Put it in the fridge.

DAY 2:
10. The next day, you’ll have a proper slab. Pre-heat the oven to 180°C and don’t get your slab out of the fridge until the oven is up to temperature. Cool dough is easier to roll and cut.
11. Roll it out to a thickness of about ⅓inch and cut into (simple!) shapes.
12. Carefully (and quickly) move the shapes to a lined baking sheet and bake for about 7 minutes. They will still be quite soft, but will firm up as they cool.

photo (5)

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