Tips & Tricks for our Gingerbread recipe
Who knew a biscuit could have so much history? In this article, discover the legend of gingerbread and an easy gingerbread recipe (featuring our world-famous Lyle’s Golden Syrup) to have a go at. Plus, discover some handy tips and tricks to help you make the very best gingerbread biscuits.
11th Century England: where the journey began
Ginger was first introduced to the UK by crusaders in the 11th century after their adventures around the world, it was originally used by chefs of very rich households until it became more readily available to the wider public.
A delicious fairground treat
Gingerbread biscuits called fairings were a very popular treat sold at fairs in England – it was thought to be good luck to eat gingerbread brought at a fair!
An unlikely royal invention
The invention of gingerbread men dates all the way back to Queen Elizabeth I; it’s believed that she instructed her cooks to shape and decorate gingerbread to look like her VIP guests.
The ultimate matchmaker
Love is in the air – well, it is when you eat gingerbread! An old wives’ tale led people to believe that if single women ate gingerbread men, they would find a husband.
A festive tradition is born
Gingerbread houses were introduced in 16ᵗʰ century Germany, the wintery designs and decoration meant that they quickly became a Christmas tradition.
Nuremberg: the gingerbread capital of the world
A city in Germany called Nuremberg was crowned the gingerbread capital of the world in the 1600s and it still holds that title today.
Enough of the past, let’s focus on the present! Take a look at these tips and tricks to help you make the best gingerbread.
Gingerbread is supposed to have crisp edges and a soft centre, overworking the dough will make them tough – and nobody wants that!
Chill your dough in the fridge before you roll it out, this relaxes the gluten in the dough and makes it easier to handle.
Save yourself from peeling gingerbread dough off your rolling pin or work surface – roll the dough between two sheets of baking paper.
The sugar and golden syrup in your gingerbread make it more likely to burn in high oven temperatures, so be sure to use the temperatures specified in the recipe.
Dip your gingerbread cutters into flour, this prevents your cut-out shapes from sticking to your cutters.
To stop your cut-out shapes from distorting when you move them from your work surface to your baking tray, roll your dough on a sheet of baking paper, cut out your shapes, remove the excess dough and simply slide the baking paper onto your oven tray.
Get creative when you decorate your gingerbread – add some liquid food colouring to your icing to make your biscuits pop!
You can pre-make your gingerbread dough and freeze it for up to a month. So, if ever you fancy some gingerbread, all you need to do is get it out of the freezer, defrost and bake!
Why not add extra flavour to your other bakes? You can use your gingerbread to spice up your rocky road or elevate your cheesecake base.
Use these tips to create your very own gingerbread creations. Gingerbread houses, gingerbread men, or any other construction; our easy gingerbread recipe can be used to make whatever you like – and the addition of our famous Lyle’s Golden syrup makes this recipe even better!
There you have it – that’s everything you need to know about gingerbread. Now it’s time to grab your Lyle’s Golden Syrup, roll your sleeves up, and get baking!