Lady Brunner's gingerbread
Cuisine: English
Author: Maria Kalenska
Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins


Ingredients
  • 350 g flour
  • 175 g brown sugar
  • 125 g butter (room temperature)
  • 1 egg
  • 4 tbsp golden syrup or honey
  • 2 tsp ground cinnamon
  • 1 tsp ground dry ginger
  • 1 tsp baking soda
Cooking method
  1. Heat the oven to 180°C. In a large bowl, combine all dry ingredients. Add butter. In a small bowl, mix honey / syrup and egg until smooth. Pour the mixture into a bowl with dry ingredients. Knead the dough. The dough should become smooth and easy to roll into a ball. Wrap in cling film and refrigerate for 15 minutes.
  2. Remove the dough from the fridge and divide in two. Set one part aside. Roll out a 0.8 cm thickness circle from the second part of the dough. Cut the gingerbreads. Cover the baking sheet with parchment and lay out the gingerbread cookies, leaving a little space between them. Bake for about 10 minutes. Repeat the process with the rest of the dough. Cool and decorate the gingerbread to your taste and mood.
My tips and tricks
Tip number one: these gingerbread cookies are perfect to decorate for different holidays or to make them into Christmas tree decorations. They are quite hard and smooth, can be stored for a long time and only become tastier over time. Tip number two: "Golden syrup" is a thick, smooth syrup made from cane sugar with a unique creamy and caramel flavour. It's less sweet than, say, corn syrup. It is also called light molasses (do not confuse it with treacle, which is black molasses). It is delicious when added to oatmeal or used for baking cookies, tarts, pastries, etc. But if you didn't meet it on the shelves of your store, replace it with honey or maple syrup, although the Englishwoman Lady Bruner would hardly approve of it

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/lady-brunner-s-gingerbread/