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!
