mohamed shili This Simple gingerbread cookies recipe is a chewy and spicy recipe, which is made with crystallized ginger and dark treacle. It’s the ultimate comfort food, a simple gingerbread bar that’s ready in about 30 minutes.
Simple gingerbread cookies Ingredients
A classic combination for a perfectly spiced, chewy gingerbread bar.
- 400g quality shortbread biscuits
- 170g demerara sugar
- 3 level teaspoons ground ginger, divided
- 40g mixed peel, finely chopped
- 40g crystallized ginger, finely chopped
- 70g plain flour
- 1 pinch of baking powder
- 40g golden syrup
- 40g treacle (or molasses)
- 70g unsalted butter
How To Make Simple gingerbread cookies
A step-by-step guide to these wonderfully simple and chewy gingerbread bars.
- Prep Oven and Make Crumb Mixture: Preheat the oven to 180ºC/350ºF/gas 4. Line a 20cm x 35cm (approx. 8×14 inch) baking tray with greaseproof paper. In a food processor, pulse the shortbread, demerara sugar, and 2 teaspoons of the ground ginger until you have fine crumbs. Set aside 100g of this mixture for the topping.
- Make the Dough Base: To the food processor with the remaining crumbs, add the final teaspoon of ground ginger, the chopped mixed peel, crystallized ginger, flour, and baking powder. Pulse until everything is well mixed.
- Combine and Press: In a large pan, gently melt the golden syrup, treacle, and butter together. Once melted, take it off the heat and stir in the mixture from the food processor until thoroughly combined.
- First Bake: Tip this sticky mixture onto the prepared baking tray and spread it out evenly. Use your fingers or the back of a spoon to press the mixture down into a flat, dense layer. Bake for 8 to 10 minutes.
- Top and Cool: Remove the tray from the oven. Immediately sprinkle the hot gingerbread base with the reserved 100g of crumbs, pressing them down firmly with a spatula. While it’s still warm, carefully cut it into good-sized pieces with a sharp knife. Let it cool completely in the tray before breaking the pieces apart.
Recipe Tips
For the perfect chewy, not hard, gingerbread bar.
- How to get the perfect chewy texture? The key is to not overbake the base. It only needs 8-10 minutes. It will still be soft when it comes out of the oven but will firm up as it cools into a dense, chewy bar.
- What are treacle and golden syrup? These are classic British baking ingredients. Golden syrup is a light, buttery syrup. Treacle (or black treacle) is similar to a strong, dark molasses and provides the classic deep gingerbread flavor and color. If you can’t find them, you can use all molasses or a mix of molasses and corn syrup.
- Can I make this without a food processor? Yes. Place the shortbread in a sturdy plastic bag and crush it into fine crumbs with a rolling pin. Finely chop the mixed peel and crystallized ginger by hand. Mix everything together in a large bowl.
- Why press the topping on when it’s hot? Pressing the dry crumb mixture onto the gingerbread base as soon as it comes out of the oven helps the topping to adhere and meld with the sticky surface, creating a perfect two-texture bar.
What To Serve With Simple gingerbread cookies
The perfect accompaniment for this classic, comforting treat.
These chewy gingerbread bars are a perfect treat, especially during the fall and winter holidays. They are a classic pairing with:
- A hot cup of black coffee or a spiced tea
- A tall, cold glass of milk
- A dollop of lemon-flavored Greek yogurt or crème fraîche to cut the sweetness
How To Store Simple gingerbread cookies
Keeping your cookies chewy and fresh.
- Room Temperature: Once completely cooled, store the gingerbread bars in an airtight container at room temperature. They are very moist and will stay chewy and delicious for up to a week.
Simple gingerbread cookies Nutrition Facts
An estimated guide per bar.
- Calories: 180 kcal
- Carbohydrates: 25 g
- Protein: 2 g
- Fat: 8 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this a soft or crispy cookie?
This recipe creates a dense, soft, and very chewy gingerbread bar or slice, not a crispy gingersnap cookie.
Can I add icing?
Absolutely! A simple lemon glaze, made from powdered sugar and fresh lemon juice, would be a fantastic addition and would cut through the rich sweetness of the treacle and ginger beautifully. Drizzle it over the cooled bars.
Can I add nuts?
Yes, about 1/2 cup of finely chopped walnuts or pecans added to the main mixture in the food processor would be a delicious addition for extra texture and flavor.
Try More Recipes:
Simple gingerbread cookies Recipe
Course: DessertCuisine: BritishDifficulty: Easy24
servings15
minutes10
180
kcalAn incredibly easy, no-roll recipe for dense, chewy, and deeply spiced gingerbread bars, made with a clever shortbread crumb base and a simple crumb topping.
Ingredients
400g quality shortbread biscuits
170g demerara sugar
3 tsp ground ginger, divided
40g mixed peel & 40g crystallized ginger, chopped
70g plain flour
40g golden syrup
40g treacle (or molasses)
70g unsalted butter
Directions
- Preheat oven to 180ºC/350ºF. Line a 20cm x 35cm baking tray.
- In a food processor, pulse the shortbread, sugar, and 2 tsp of ground ginger into fine crumbs. Set aside 100g of this mixture.
- To the processor, add the remaining 1 tsp ginger, the chopped mixed peel and crystallized ginger, flour, and baking powder. Pulse to combine.
- In a large pan, melt the syrup, treacle, and butter. Remove from heat and stir in the mixture from the food processor until combined.
- Press this sticky mixture evenly into the prepared baking tray. Bake for 8-10 minutes.
- Remove from the oven and immediately sprinkle the reserved crumb mixture over the hot base, pressing it down firmly.
- Cut into pieces while still warm, then let cool completely in the tray.
Notes
- This is a gingerbread bar recipe, not a traditional cut-out cookie.
- The key to the chewy texture is the short bake time; do not overbake the base.
- Pressing the crumb topping onto the hot base is crucial to make it stick.
- These bars are very moist and keep well for up to a week in an airtight container.