I remember the first time I baked gingerbread. It was a cold winter evening. The smell of molasses and ginger filled the kitchen as I tried to recreate the iconic spiced flavor of gingerbread cookies from memory. But I wanted something more. Something that felt special. That’s when I stumbled across Mary Berry’s iced gingerbread recipe with crystallized ginger. The moment I tried it, I was hooked. The added crystallized ginger gives a deeper, more complex flavor, and the icing just takes it to another level.
Ever since, this recipe has become one of my go-to desserts for family gatherings and holiday seasons. There’s something about the combination of soft, spiced gingerbread with the sweetness of the icing and that slight crunch of crystallized ginger that makes it irresistible. If you’ve never tried it before, you’re in for a treat!
Mary Berry Iced Gingerbread With Crystallized Ginger Recipe
This recipe is from Mary Berry, one of the most beloved British bakers, known for her simple yet delicious recipes. Her iced gingerbread with crystallized ginger is the perfect balance of sweetness and spice. The key is the use of both ground ginger and pieces of crystallized ginger, which adds an extra layer of flavor. The gingerbread itself is soft and moist, and when topped with icing, it’s almost like a little slice of heaven.
You’ll be amazed at how easy it is to prepare. There’s nothing too fancy, just basic ingredients and a bit of time in the oven. But the end result? Pure deliciousness.
Ingredients Needed
Here’s what you’ll need to bring this gingerbread to life:
- 250g plain flour: The base of your gingerbread dough.
- 1 tsp baking powder: This helps the gingerbread rise a little, giving it that soft, light texture.
- 2 tsp ground ginger: This will give your gingerbread that deep, warm spice.
- 1 tsp ground cinnamon: A touch of cinnamon makes the gingerbread even more comforting.
- 125g butter: The fat that gives the gingerbread its softness and richness.
- 100g soft brown sugar: For that subtle caramel sweetness.
- 2 tbsp golden syrup: This adds moisture and a bit of extra sweetness.
- 1 egg: For binding the dough together and giving it structure.
- 100g crystallized ginger, finely chopped: This is the star of the recipe! It adds chewy bits of ginger that contrast beautifully with the soft dough.
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For The Icing
- 200g icing sugar: To make the sweet, glossy icing.
- 2 tbsp water: To thin the icing to the right consistency.
Equipment Needed
Here’s what you’ll need to bake and ice the gingerbread:
- Mixing bowl: To combine all your ingredients.
- Wooden spoon or electric mixer: To beat everything together.
- Rolling pin: To roll out the dough to the perfect thickness.
- Baking sheet: Where you’ll place the gingerbread once it’s shaped.
- Baking parchment: To line your baking sheet and make sure the gingerbread doesn’t stick.
- Sharp knife or cookie cutters: To cut the gingerbread into your desired shapes.
- Small bowl for icing: For mixing the icing sugar and water.
- Spoon: To drizzle or spread the icing on top.
How To Make Mary Berry Iced Gingerbread With Crystallized Ginger?
Making this iced gingerbread is simpler than you might think. It’s all about mixing and baking in the right order. Here’s how you do it:
- Preheat the oven: Set it to 180°C (350°F) and line a baking tray with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the plain flour, baking powder, ground ginger, and ground cinnamon.
- Cream the butter and sugar: In another bowl, beat together the butter and brown sugar until they’re light and fluffy. This step is key to getting that nice, soft texture.
- Add the wet ingredients: Stir in the golden syrup and egg into the butter and sugar mixture. Make sure everything is well combined.
- Combine the dry and wet ingredients: Slowly mix the dry ingredients into the wet mixture. You’ll end up with a thick dough.
- Add crystallized ginger: Stir in the finely chopped crystallized ginger, which will add bursts of sweetness and spice throughout the dough.
- Roll out the dough: Turn the dough onto a lightly floured surface. Roll it out to about 1 cm thickness. Use a sharp knife or cookie cutters to cut out your gingerbread shapes.
- Bake: Place the gingerbread shapes on the prepared baking sheet. Bake for 8-10 minutes or until the edges are golden brown. Let the gingerbread cool on a wire rack.
- Make the icing: Once the gingerbread is cool, mix the icing sugar with a small amount of water until you get a smooth, runny icing.
- Ice the gingerbread: Using a spoon, drizzle or spread the icing over your cooled gingerbread. Let it set for about 30 minutes before serving.
Recipe Variations
There’s room for creativity with this recipe, so feel free to try a few variations:
- Add other spices: You can try adding cloves, nutmeg, or cardamom for an even richer spice profile.
- Swap the golden syrup: If you don’t have golden syrup, you can substitute it with honey or maple syrup.
- Dip in chocolate: For a decadent touch, dip the bottom of your gingerbread in melted dark chocolate before icing it.
- Add orange zest: A little orange zest can bring a fresh citrusy note that complements the ginger nicely.
What Goes Well With Mary Berry Iced Gingerbread With Crystallized Ginger?
- Tea: A warm cup of black tea or spiced chai is the perfect pairing. The flavors of the spices in the tea bring out the ginger in the cookies.
- Coffee: If you’re a coffee lover, gingerbread and a latte go hand in hand.
- Ice cream: A scoop of vanilla or cinnamon ice cream on the side complements the rich flavors of the gingerbread perfectly.
- Fruit: A side of fresh fruit like apples or pears can balance the sweetness and spice, making it feel like a more balanced dessert.
What I Have Learnt
Baking gingerbread isn’t just about following a recipe. It’s about understanding the ingredients and how they work together. What I’ve learned from this recipe is how powerful the combination of spices and crystallized ginger can be. The balance of heat from the ginger and the sweetness of the icing creates something truly magical.
Also, I’ve learned that baking is a process that brings people together. There’s something special about sharing a warm batch of gingerbread with family or friends, especially when it’s homemade. The joy on people’s faces when they bite into that soft, spiced gingerbread-there’s nothing quite like it.
FAQs
What Makes Mary Berry’s Iced Gingerbread With Crystallized Ginger Different From Regular Gingerbread?
Mary Berry’s iced gingerbread with crystallized ginger features the addition of finely chopped crystallized ginger, which adds a more intense, slightly spicy flavor compared to traditional gingerbread. The icing on top adds a sweet contrast to the richness of the gingerbread, making it a unique and delicious variation.
Can I Substitute The Crystallized Ginger In Mary Berry’s Recipe With Fresh Ginger?
While you can substitute fresh ginger for crystallized ginger, it will alter the flavor and texture. Crystallized ginger is sweetened and has a chewy texture, while fresh ginger provides a more pungent, spicy kick. If you choose to use fresh ginger, you may need to adjust the quantity and consider adding a bit of sugar to maintain the right balance of sweetness.
How Long Can I Store Mary Berry’s Iced Gingerbread With Crystallized Ginger?
Mary Berry’s iced gingerbread with crystallized ginger can be stored in an airtight container for up to 1 week. If properly stored, the gingerbread will retain its moisture and flavor. For longer storage, you can freeze the gingerbread for up to 3 months. Just make sure to wrap it well to prevent freezer burn.