A Delightful Gingerbread Recipe from Paul Kelly of The Merrion Hotel Dublin

gingerbread house recipe image merrion hotel

Ingredients:

250g / 8oz  Plain Flour 

75g / 3oz Butter, softened 

75g / 3oz Brown Sugar 

1/2 teaspoon Bicarbonate of Soda 

50g / 2oz Golden Syrup 

1 Egg Yolk 

1/2 teaspoon Ground Cinnamon 

1/2 teaspoon Ground Ginger 

 

You will also need:

Gingerbread cutter 

Baking sheets 

Bowl and wooden spoon 

Wire tray for cooling 

Method:

Cream butter and sugar together until light and fluffy. 

Add bicarbonate of soda, golden syrup and egg yolk, and stir well. 

Sift the flour and spices into the bowl and mix with a wooden spoon until well combined. 

Shape into a ball and knead lightly on a work surface until smooth. 

Wrap and chill for about 30 minutes before using. 

Thinly roll out dough and use gingerbread cutters to cut out shapes. 

Place on lightly greased baking sheets, leaving a space between each. 

Bake at 180°C/350°F/Gas 4 for about 10-12 minutes until slightly risen and golden in colour. 

Transfer to a wire tray to cool.