Recipe: Peggy Porschen's Gingerbread
Peggy Porschen's fabulous pink cake parlour is often featured on our tours. While we normally enjoy the cupcakes on the tour, her gingerbread recipe is one of my favourite! It's a great way to get into the festive spirit and your kitchen will smell amazing. You can of course add sugar paste decoration on top but I usually just cut them into pretty shapes and ta-da! The recipe is from the book entitled "Cookies" by Peggy Porschen. Photography by Georgia Glynn Smith.
5 tbsp water
210g light brown sugar
3 tbsp treacle
3 tbsp golden syrup
3 tbsp ground ginger
3 tbsp ground cinnamon
1 tsp ground cloves
250g salted butter, cold and diced
1 tsp bicarbonate of soda
560g plain flour, plus extra for dusting
Line 4 baking trays with greaseproof paper.
Place the water, brown sugar, treacle, golden syrup, ground ginger, cinnamon and cloves in a deep saucepan. Bring the mixture to the boil over a medium heat, stirring continuously.
Remove from the heat and gradually add the diced butter. Stir until combined. Add the bicarbonate of soda – take care as the mixture will swell up. Leave to cool to room temperature.
Once cool, transfer the mixture to a large bowl. Sift in the flour and slowly mix together to form a slightly wet and sticky dough. Wrap in cling film and chill for 2 hours, or until cool and firm.
Place the dough on a lightly floured surface and roll it out, until about 5–6mm thick (unless stated otherwise).
Use cookie cutters to cut out the desired shapes and place the cookies onto prepared baking trays. Chill again for at least 30 minutes. Meanwhile, preheat the oven to 200°C/Gas mark 6.
Bake the cookies for 8–10 minutes, or until they spring back to the touch and the edges are slightly darkened. Leave to cool completely on a wire rack.