Easy Gingerbread Recipe (2024)

FAQs

Can I use golden syrup instead of molasses in gingerbread? ›

Cup for cup, golden syrup is a great replacement for light or dark molasses. Use it as you would for baking gingerbread or cookies.

Some gingerbread recipes require some time to soften after baking because they are initially firm. Gingerbread is made harder by molasses and honey, but it becomes softer when water is absorbed by the sugar.

Victorian cook Sarah Nelson invented Grasmere Gingerbread® in 1854 in the English Lake District village from where it gets its name. A unique, spicy-sweet cross between a biscuit and cake, its reputation quickly spread and it is now enjoyed by food lovers all over the world.

The longer you bake the gingerbread, the harder and browner it will get. I like to overbake mine a little. It makes it much easier to cut with power tools, but it does make it more brittle and “shatterable”, if that's even a word.

Blackstrap Molasses

Though it's ideal for savory foods such as barbecue sauces and stews, Bourdon cautioned against choosing blackstrap for cookies. “Please avoid this dark and bitter molasses for your baking recipes,” she said. “It will make your cookies dry and quite frankly inedible.

Karo^® Pancake Syrup can be equally substituted for maple syrup, honey or molasses in most recipes and when used as a topping. Recipes using Karo^® Pancake Syrup will not be as sweet, and the finished products will have different flavor characteristics.

In Germany, when you think of Christmas, you think of Nuremberg Lebkuchen, the city's famous gingerbread. These sweet and spicy treats have been baked for more than 600 years and are loved by young and old alike.

In 2018, the highest levels of gingerbread per capita consumption was registered in the Netherlands (2,361 kg per 1000 persons), followed by Germany (886 kg per 1000 persons), Belgium (799 kg per 1000 persons) and Spain (748 kg per 1000 persons), while the world average per capita consumption of gingerbread was ...

Gingerbread Cookies are done when they are set and begin to brown slightly at the edges. They will harden further as they cool, so avoid overbaking so you don't end up with hard, crunchy gingerbread!

What is the best way to stick gingerbread together? ›

Fit Everything Together with Melted Sugar or Royal Icing

The second way is to use burnt sugar as your glue. Just melt C&H® Pure Granulated Cane Sugar in a pan on the stove, dip the gingerbread parts in and hold them together for a few seconds. Then, presto! You've created a solid house.

Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.

Light molasses is a pale gloopy liquid with a caramel flavor and can be used as a good golden syrup replacement. Dark molasses can also be used as an alternative to golden syrup but it has a deep color and stronger taste.

Gingerbread houses are of course a familiar festive creation, and golden syrup is a typical companion to this traditional spice. Its sweetness supports the punchy flavour of the spices, creating a warming bake for the winter weather.

Dark Molasses Gingerbread Cake

In place of the 1 ½ cups molasses, you can swap in ½ cup dark brown sugar, mixed with 1 cup honey, sorghum, or golden syrup.

I have tested this recipe using spelt flour vs plain flour vs baking flour, and honey vs golden syrup (a friend of mine is allergic to honey) and the difference is minimal, but I do prefer to use honey (the honey gives it a lovely flavour and a gorgeous colour).