Saturday, 14 September 2013

gingerbread bears

these little guys are so great for kids and adults to make together


400 g  plain flour
1 tsp  bicarbonate of soda
1 tsp  ground cinnamon
1½ tsp  ground ginger
¼ tsp ground allspice
100 g light brown sugar
4tbsp  treacle
1 egg
75 g melted unsalted butter
royal icing (to decorate)
50 g sweets


  • grease two baking trays
  • into a bowl sift the flour spices and bicarbonate of soda
  • mix in the sugar, treacle, butter and egg to a smooth paste
  • wrap in cling film and chill in the fridge until firm
  • pre-heat the to 190°C/gas mark 5
  • onto a lightly floured surfaced roll out the dough to around 6mm thick
  • cut out gingerbread bears and place on trays
  • bake for 8-10 minutes and cool on a wire rack
  • decorate
will stay fresh in an airtight container for up to 10 days

recipe and picture courtesy of   500 cookies by Phillipa Vanstone            

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