Orange Zest Gingerbread

• Produce

  • 2 tsp Ginger, ground

• Condiments

  • 3 tbsp Treacle

• Baking & Spices

  • 3 oz Brown sugar, soft
  • 1 Pinch Cloves, ground
  • 8 oz Plain flour

• Dairy

  • 3 1/2 oz Butter

• Other

  • ½ Teaspoon of Bicarbinate of Soda
  • Finley grated rind of ½ an Orange

Found on corianderqueen.com

Description

Ingredients

• 3oz (75g) Soft Brown Sugar
• 2 Tablespoons of Golden Syrup
• 1 Tablespoon of Treacle
• 2 Teaspoons of Ground Ginger
• 1 Pinch of Ground Cloves
• Finley grated rind of ½ an Orange
• 3.5oz (95g) Butter
• ½ Teaspoon of Bicarbinate of Soda
• 8oz (225g) Plain Flour

Directions

• Place a large saucepan on the hob.
• Put the soft brown sugar, golden syrup, treacle, ginger and cloves into the saucepan and add 1 tablespoon of cold water.
• Heat at a medium temperature until the ingredients begin to bubble, stir regularly to avoid the sugar burning.
• Once bubbling add the butter and stir.
• Remove from the heat and add the bicarbonate of soda, and stir.
• Add the flour and the orange zest and stir until combined. Place a square of clingfilm on the side, and once the dough cleans the side of the saucepan (It will be a sticky looking mixture, but should leave the pan as one piece of dough - add a little more flour if it is really sticky).
• Wrap in clingfilm and place in the fridge for 30 minutes to firm.
• Once firmed, preheat the oven to 180C and roll out the dough on a lightly floured surface until about 4mm thick.
• Cut two pieces of baking paper to line two flat baking trays.
• Using the cookie cutters or template of your choice cut the dough into shapes and place them onto the trays. You can place them reasonably close together as they dont spread a huge amount - about 1cm apart should be fine.
• Bake for 10 - 15mins, swapping the shelves half way through so you dont end up with a pale and a dark batch.
• Once cooked leave to cool on the trays for 5mins, then place them on a wire cooling rack.
• Decorate once cool, using the sweets and icing of your choice!
• Enjoy!