Delicious Gingerbread Recipe & Creative Designs

As Christmas creeps closer, thoughts are turning to all things festive. Mmmmm...gingerbread Web Version   |   Unsubscribe As Christmas creeps closer, thoughts are turning to all things festive. Mmmmm...gingerbread, Christmas cake and pudding. Here at Cakes by Robin, we love this time of year. The smells wafting from the kitchen are irresistible. As a pre-Christmas gift from us to you, we thought we'd share our delicious recipe for Spiced Gingerbread with you. A perfect dough to use with the kids as it can take a bit of a beating from little hands. Gingerbread Recipe 75g muscovado sugar 2 tablespoon of golden syrup 1 tablespoon black treacle 1 tablespoon of water 1 tsp ground cinnamon 1 tsp ground ginger Pinch of cloves Zest of orange 95g butter 1/2 tsp of bicarbonate of soda 225g plain flour  Instructions Heat the oven to 180 degrees centigrade. Put the sugar, golden syrup, black treacle, water and the spices into a saucepan and bring to the boil but stirring all the time. Take the pan off the heat and add the butter and the bicarbonate of soda. Add the flour a bit at the time until you have a nice smooth dough. Leave it for half an hour so you don't burn your hands! Roll out the dough onto a floured surface about 3-4mm thick and cut out whatever shapes you'd like. We use this dough to make gingerbread houses but also individual gingerbread biscuits which make lovely stocking fillers. Top tip: Lakeland has some lovely cookie cutters.  Our favourite is the Nutcracker soldier cutter. So cute!  Until next time... Contact Cakes by Robin 26 Replingham Road Southfields, Wimbledon London, SW18 5LR Telephone 020 8874 4616 E-mail info@cakesbyrobin.co.uk This email was sent to you by By Robin Limited whose Registered Office is at 118 Collier Row Road, Romford, Essex RM5 2BB; Company No. 06669393 (England). VAT No: GB 984 8986 27. We respect your privacy and you may unsubscribe any time by clicking here.

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