It's that time of year again (my favourite time), and it wouldn't be complete without the perfect gingerbread. Nostalgic, warmly spiced, rich with molasses, and finished with that perfect festive snap - my gingerbread recipe hits every christmas note. It's always been a staple in my home this time of year, and I hope it becomes one in yours as well.

Ingredients

3/4 cup brown sugar
145g salted butter
1/3 cup molasses
2 tbsp ground ginger
1.5 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp all spice
pinch nutmeg
pinch sea salt
1 egg
2 1/4 - 3 cups plain flour (the larger your egg is the more flour your dough will need)

Method

• In a bowl cream together softened butter, sugar, molasses, salt & spices.
• Add egg, beat until just combined.
• Add 2 cups flour, beat on low setting until just combined. If mixture feels to wet, add flour 1/4 cup at a time until dough feels soft yet not to sticky.
• Once desired texture is reached, place onto floured board and knead until combined.
• Pat into disc, wrap and refrigerate for 2 hours minimum.
• Preheat oven to 170 degrees
• Once chilled and firm enough to roll, use floured board and rolling pin to slowly roll out till about 2.5mm thick. (see note 1)
• Cut desired shapes and lay onto greaseproof tray.
• Bake for 7-9 minutes or longer if using for a gingerbread house. (See note 2)
• Allow to cool completely before icing (See note 3)

Notes

1. If you like your gingerbread a little crispier, roll thinner about 1.5mm. I personally like mine to be thick and chewier so go for 2.5mm.
2. Around the 7 minute mark check on your gingerbread - every oven bakes differently, so it's best to watch and see if it needs those extra 2 minutes. Smaller shapes will bake faster, and larger pieces for a gingerbread house will need longer.
3. If I'm icing my gingerbread I use a classic royal icing recipe, which you can find anywhere online. Make sure your shapes are cooled completely to avoid it running off and melting.

Happy baking and Merry Christmas!