Steven Carter-Bailey | Gingerbread Recipe!
Steven Carter-Bailey shares his delicious Gingerbread recipe this festive season!
This festive period, many of us will be looking for things to bake with loved ones or for loved ones! Steven Carter-Bailey is here do deliver some festive cheer with this delicious Gingerbread recipe!
Steven was a front runner from the beginning of the 2017 series of Bake Off, the first series on Channel 4. Since then, he’s had commissions all over the world, baking for the likes of Sir Ian McKellen, Benedict Cumberbatch, and Jonathan Van Ness. He returned to the tent in 2021 to win the Great New Year’s Bake Off. Our latest artwork for our 2023 production of Hansel and Gretel, features a delicious cake baked by Steven!
180g plain flour
1⁄2 tsp bicarbonate of soda 1 tsp ground ginger
1⁄2 tsp mixed spice
60g unsalted butter
90g light soft brown sugar 1 medium egg
1 tbsp runny honey
Step 1: Preheat the oven to 180c fan and line a baking sheet with some greaseproof paper, unless your pan is non-stick.
Step 2: In a large bowl, or in a stand mixer, mix together the dry ingredients with the butter (use clean hands of you’re not using a stand mixer).
Step 3: Add the honey and the egg and slowly mix the dough together until it forms a ball. Turn this out onto a floured surface and knead until the dough is smooth. Wrap in cling film and refrigerate for a minimum of 20 minutes.
Step 4: Roll out the dough on a floured surface until it’s about the thickness of a pound coin. Use a floured cookie cutter to make the shapes of your biscuits.
Step 5: Transfer the shapes to the baking sheet and place them 2-3cm apart. Refrigerate for another 20-30 minutes and then bake for 8-10 minutes – keep a close eye on these as some ovens may vary and can burn the biscuits very easily.
Step 6: Remove your shapes from the oven and allow them to cool for a few minutes before using a palette knife to transfer them to a rack to cool completely.
Step 7: Store the cooled biscuits in an airtight container for up to a week.
BONUS STEP: Keep the raw dough wrapped up and in the fridge for up to a week in case you want to get ahead.
Be sure to tag us if you follow this recipe on Twitter / X (@The_Globe) or over on Instagram (@The_Globe) – we’d love to see your festive creations!