Christmas Baking Essentials - Gingerbread & Mincemeat

Gingerbread

• 300g plain flour
• 1-teaspoon bicarbonate soda
• 2 teaspoons ground ginger
• ½-teaspoon cinnamon
• ½-teaspoon ground nutmeg
• 125g unsalted butter
• 100g soft brown sugar
• 3 tablespoons golden syrup 

Method

1. Preheat the oven to 180 and line two baking sheets with baking paper
2. In a large bowl, sieve the flour, spices, and bicarbonate of soda
3. Melt the butter, golden syrup and sugar until dissolved, add to the dry ingredients and  stid until forms a still dough. Leave to rest in the fridge for an hour 
4. Lightly flour a work surface and roll the dough until 5mm thick, using a cutter, cut shapes as desired and transfer on to lined baking trays
5. Bake for 12 minutes until golden brown and delicious
6. Leave to cool on a wire rack and decorate with icing pens and edible glitter and sweets

Mincemeat

• 175g currants
• 175g raisins
• 175g sultanas
• 175g dried cranberries
• 100g mixed peal
• 1 apples cored and grated
• 125g butter
• 1/2 table spoons grated ginger
• 50g Almonds chopped
• 250g muscovado sugar
• 1/2 table spoons ground cinnamon
• 1/2 table spoons mixed spice
• Juice and zest of 1 lemons and 1 oranges
• 200mls brandy or rum

Method

1. Put all the ingredients into a large pot except the alcohol and simmer for 10 minutes
2. Allow to cool and add the Alcohol
3. Spoon the mincemeat into sterilised jars and keep in a cool dark place until ready to use
4. I like to use sweet pastry to line the tart shells but shop bought shortcrust works well too