Happy Bonfire Night! This is one of my favourite British celebrations on the calendar; foggy misty gunpowder residue and smoke lingering in the air, bonfires and fireworks and sparklers whizzing and banging and crackling, it’s all so exciting!
If you have time to do a spot of baking before you wrap up warm and set off to a firework display, this gingerbread recipe should almost certainly be top of the list. This recipe is originally from the BBC and altered ever so slightly for a darker result.
Tonight I’ll be trudging up the top of a hill somewhere to look at the sky over Brighton and do some ooh-ing and aah-ing. Stay safe and have fun everyone!
350g plain flour
1tsp bicarbonate of soda
2 tsps ground ginger
1 tsp ground cinnamon
175g dark muscovado sugar
2 tbsps golden syrup
2 tbsps black treacle
writing icing (glittery if you can find it!)
- Sift the flour, bicarbonate of soda, ginger and cinnamon into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
- Stir in the sugar.
- Lightly beat together the egg, syrup and treacle then add to the mixing bowl and stir until the mixture begins to form a dough.
- Tip the dough out onto a lightly floured surface and knead until smooth. Then wrap in clingfilm and chill in the fridge for 15 minutes.
- Pre-heat the oven to Gas Mark 4 (conversions here) and grease and line two baking trays.
- Roll the dough out on a lightly floured surface to 0.5cm in thickness. Cut stars in the dough and lay them out on the baking tray, make sure they’re not too close together as gingerbread spreads! You may need to do this in batches.
- Bake for 12-15 minutes on the top shelf of the oven and leave to cool on a wire rack before icing.
- Roll out the fondant on a worksurface lightly dusted with icing sugar and cut stars (preferably one size smaller than your biscuits), use a little icing sugar and water paste to stick the fondant to the stars.
- Use writing icing to draw fireworks.
What’s the best thing about bonfire night? Let me know in the comments!
Your track recommendation for this recipe is a bit of Moby, it just reminds me of this time of year – for no particular reason.
Thanks for reading x