Your best foolproof gingerbread recipe please?

[TurboMam]

Would like to make a house and some gingerbread men 😍

Following as I’d love this too!

Yes me too!

Oh and as well does anyone have a recipe for old fashioned gingerbread?

this is the one I use for beautiful soft gingerbread, but firm enough for a gingerbread house. It does need heaped teaspoons of ginger and is a bit harder with half an egg. Also 8-10 mins of you want it to be soft and chewy. I often double it and keep half the dough in the fridge for making some more later in the week, or for small children or teenagers to make some with their friends if they come over . It rolls out beautifully after being in the fridge.

What's the difference with old fashioned gingerbread?

We have had this Lakeland mould for about 10 years and use their recipe (see the attached instructions) every year. Never fails and genuinely tastes great!

www.lakeland.co.uk/content/documents/16789_Fairytale_Cottage_Mould_Instructions.pdf

www.bbc.co.uk/food/recipes/mary_berrys_gingerbread_91126
This is a great recipe - I just scale it down to make gingerbread people/Christmas shapes.

Oh and you do need more flour than it says as it’s very sticky, more like 300g but you might not be able to see where I have written this on the recipe.

for really lovely Christmassy biscuits, you could use treacle instead of or as well as syrup, which is yummy 😋

Newuser82 · Today 12:38
Oh and as well does anyone have a recipe for old fashioned gingerbread?“

Grasmere gingerbread, on google

I’m no baker, but this recipe is super easy and makes perfect gingerbread

I used this one last year, it wasn’t absolutely delicious but it was structurally sound! I’ll be using the same recipe again this year.

We covered them in royal icing and decorations, and they were eaten
over the Christmas so might have been a little stale but they didn’t go soft.

@TurboMam I've had it at an old fashioned museum. It's thicker like a brownie and not as crispy. I've never found a good recipe for it.

@MrsSkylerWhite amazing thanks!

This BBC recipe always works for me. Though I have a terrible habit of picking at the dough when it’s raw so it’s best I make it under supervision.

Whichever recipe you use, in my opinion a TEENSY bit of clove really oomphs the ginger. I love all sorts of gingerbread, but realised the ones I kept noticing had clove added. Must be a tiny amount though, nothing as much as the ginger.