Tony’s Rum & Cardamom Gingerbread

Tony, my Portuguese friend, the most sensitive and caring of souls, gave me some cute letter cutters as a gift. He welcomed me into his family and this gift meant so much more than I could express in words, so I used my love language, food, and created a recipe just for him. These are warm, comforting and homely , a little like Tony….

Baking for friends, is there any better way to show your love?

The scents, the warmth, the glow, all resonating deep within, a kitchen is where the heart rests..

This takes little time to make but the sentiment will last forever

The proof is in the eating, sharing, love and laughter..

Make these and enjoy for a lifetime.

gingerbread, cookies, festive bakes, festive food, hot chocolate, cookies and milk, ginger cookies, ginger biscuits, homemade gifts, ginger snaps

Yield: 20+

Author: Suze Morrison

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Tony’s Rum & Cardamom Gingerbread

Prep time: 20 MinCook time: 15 MinInactive time: 4 HourTotal time: 4 H & 35 M

Tony, my Portuguese friend, the most sensitive and caring of souls, gave me some cute letter cutters as a gift. He welcomed me into his family and this gift meant so much more than I could express in words, so I used my love language, food, and created a recipe just for him. These are warm, comforting and homely , a little like Tony….

Ingredients

• 90g Golden Syrup
• 90g Treacle
• 80g Light Muscovado Sugar
• 110g Unsalted Butter
• 2tsp Ginger, ground
• 2tsp Cardamom, ground
• ½ tsp Cinnamon, ground
• ½ tsp Cloves, ground
• ½ tsp Allspice, ground
• ½ tsp Fine Salt
• 1 Large Free-Range Egg
• 2tbsp Dark Rum
• 2tsp Bicarbonate of Soda
• 450g Plain Flour

Instructions

1. Add the golden syrup, treacle, sugar, butter, spices and salt to a bowl and microwave for 90 seconds or until almost melted. Stir to melt the rest of the butter and form a smooth paste.
2. Add the Rum and whisk in the egg until homogenous. In a bowl, sift together the flour and bicarbonate of soda. Add half the flour mixture to the wet ingredients and stir with a wooden spoon. Add the rest and use your hands to form a pliable dough.
3. Wrap the dough in plastic wrap and chill in the fridge for 1 hour. Preheat oven 170C. Line a few baking sheets with non-stick paper.
4. When ready, divide the dough into 4 and roll each out to the thickness of a pound coin. Use cookie cutters to stamp out shapes then pop on the trays. Chill for a further 20 minutes.
5. Bake in batches on the middle shelf for 8-15 minutes, depending on the size of your cookies. Allow to cool on the trays for 5 minutes (they will be soft) before transferring to a wire rack to cool completely and firm up.
6. Serve with hot chocolate and plenty of whipped cream.

https://gourmetglow.co.uk/recipes/tony-gingerbread

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