I have recently found a new love for baking and enjoy using the (unfortunate) employees at Hemingway Bailey to test out my new creations!

I would say cakes are my favourite to make, especially occasion or themed cakes. These always go down well in the office and never usually make it back home with me! As I have mentioned in another blog, we do a lot of fundraising for different organisations, a popular event which we usually do is bake sales, I have recently done a few for a rugby team I play for and made over 100 gingerbread ‘ladies’ in order to raise funds for the club. It took a few attempts to get the recipe right and consistent but with a few tweaks I eventually found it! So here it is:

ingredients:

350g plain flour

1 tsp bicarbonate of soda

2 1/2 tsp ground ginger

1 tsp ground cinnamon

125g butter

175g soft brown sugar

1 large egg

4 tbsp golden syrup

 

Method

  1. mix together the flour, bicarbonate of soda, ginger and cinamon. place the mixture in a mixer and add the butter.  Blend until the mixture looks like fine breadcrumbs.

 

  1. Add the sugar to the mixture and blend until all together. In a separate bowl, add the egg and lightly beat until blended. add the 4tbsp of golden syrup to the egg and mix well each time.

 

  1. Add the egg mixture to the mixing bowl with the flour and other ingredients. Mix together until the mixture clumps together. If you find that it is still looking a little dry then add an extra tbsp of golden syrup.

 

  1. Tip the dough out and knead gently until smooth, wrap the mixture up and place in the fridge for 20 minutes.

 

  1. Preheat the oven to 180C/350F/Gas4. grease  or line 2-3 baking trays (or more if you have them!)

 

  1. Roll the dough out to roughy 0.5cm on a lightly floured surface. TIP I do not like when biscuits retail the flour taste so I use a 50/50 mix of flour and icing sugar to make them taste better! using gingerbread men cutters, cut as many as you can out, ensuring you leave enough of a gap to safely get them out.

 

  1. place them onto the baking trays, leaving again enough of a gap so to avoid them sticking together in the baking process. bake for 12-15 minutes. once out of the oven leave to set for 5 minutes before removing and placing on a cooling tray. If you do this straight away then they may not yet be strong enough for the move and you will lose arms/ legs and heads!

 

  1. once fully cool, ice as you wish.

As you can see in the photo I chose the rugby kit we play in at Hull Wyke Ladies.

 Gingerbread Ladies

Alan Hemingway
Follow me

Alan Hemingway

Managing Director at Hemingway Bailey
Alan’s passion is giving clients great management information to enable business owners and managers have the opportunity to make well informed decisions on their business. Professionally he qualified as a Chartered Management Account in 1994, passing all 14 of his professional exams first time and became one of the few CIMA Members in Practice in 2010.
Alan Hemingway
Follow me

Latest posts by Alan Hemingway (see all)