Dark Gingerbread Recipe
This dark gingerbread biscuit recipe makes a nice alternative to the usual taste, and would be perfect to bake for National Gingerbread Day on 5th June. Decorate with ready to roll fondant icing or royal icing for a special treat.
Uploaded by Renshaw Baking
Time to make
- 410 g self-raising flour
- 2 tsp ground ginger
- 1 and 1/2 tsp mixed spice
- 125 g firm unsalted butter, chilled
- 125 g dark muscovado sugar
- 125 g black treacle
- 1 egg, lightly beaten
Email this recipe
Preheat the oven to 200°C/ 400°F/ Gas Mark 6 and line two baking trays with greaseproof paper.
Put the flour and spices in a bowl. Cut the butter into small pieces and add to the flour mix. Rub the ingredients together until they resemble breadcrumbs.
Add the sugar, treacle and the egg, then mix to form dough.
Wrap and chill in the fridge for 30 mins.
Roll out the dough on a floured surface. Cut into the shapes you'd like then transfer to the prepared baking trays.
Bake for 12-15 mins.