Tony’s Rum & Cardamom Gingerbread Recipe
Ingredients
- 450g Plain Flour
- 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
To kick off our Xmas Baking Competition, Suze Morrison (@gourmetglow) has very kindly shared this fantastic recipe with us! We’re asking everyone in our baking community to share your favourite Christmas baking recipes with us, for the chance to win some fantastic prizes. Submit yours before the 17th of December 2024. Find out more and enter your best festive bake here now!
Why "Tony's"?
On top of being a beautiful bake, Suze was also kind enough to share the lovely backstory behind it: "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…"
- Baker: Suze Morrison
- IG: @gourmetglow
- Makes: 20+
- Prep time: 20 mins
- Bake time: 15 mins
- Flours used: Matthews Cotswold Plain Flour
Tony's Rum & Cardamom Gingerbread Baking Method:
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with hot chocolate and plenty of whipped cream.
Thanks so much to Suze for sharing these delicious Rum & Cardamom Gingerbread biscuits with us, and the story behind them! Be sure to check out @gourmetglow on Instagram for more inspiring bakes!
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