Gingerbread gift jars

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• Millie

  21 December 2011

  Millie commented on this recipe

  There is not enough flour in this recipe. I had to add a huge amount more to get a dough of the right consistency

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• lizleicester

  04 December 2012

  lizleicester rated and commented on this recipe

  

  Found my jar was too small and had to transfer to a bigger one so it is the reverse of the picture and a bit jumbled in the middle. Millie's comment has worried me. I was going to rely on these ingredients working without testing them but I'll now try out the instructions before I start again...

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• lizleicester

  04 December 2012

  lizleicester commented on this recipe

  Found my jar was too small and had to transfer to a bigger one so it is the reverse of the picture and a bit jumbled in the middle. Millie's comment has worried me. I was going to rely on these ingredients working without testing them but I'll now try out the instructions before I start again...

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• JulesTheNorweegie

  07 December 2012

  JulesTheNorweegie rated and commented on this recipe

  

  I was the same as some of the other people here. I had to use closer to 250 g of flour. So maybe you could half the butter instead? I wanted to try this recipe out before optionally giving these jars away, and I'm glad I did! Nont ooonly because there wasn't enough flour in the recipe, but also because once I got the dough all ready, the cookies turned out to be amazing! Crumbling in your mouth, and that lovely soft texture - will definitely make these again!

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• JulesTheNorweegie

  07 December 2012

  JulesTheNorweegie commented on this recipe

  PS. Here is a link to my blog post where I made them, if anyone's interested! http://julesthenorweegie.blogspot.nl/2012/12/gingerbread-cookies.html

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• Chembabe76

  11 December 2012

  Chembabe76 rated and commented on this recipe

  

  Use 300g flour, then they work great - can be baked for shorter time if you prefer the softer doughy gingerbread.

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• The-Scoop

  13 December 2012

  The-Scoop commented on this recipe

  What size jar did everyone go for, is a 500ml jar big enough?

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• butterybiscuitbase

  16 December 2012

  butterybiscuitbase rated and commented on this recipe

  

  We've just tried this using a jar received as a gift and the instructions attached. The resulting mixture is much too liquid and the biscuits merged into one big accidental tray-bake! Brief on-line research suggests that using 60g of butter for this amount of flour would give a similar butter:flour ratio to other ginger biscuit recipes.

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• Desbralass

  27 December 2012

  Desbralass commented on this recipe

  I've tried this recipe out now and this is what I did: followed the original recipe and found that I had a batter! After adding another 100gms flour,things went well and the cookies turned out very well.After reading a comment from butterybiscuitbase,I tried following the dry recipe ingredients,but used 50gms melted butter.It was a bit too dry,so I added another 10gms melted butter and all was well. So perhaps there is a typo in the original recipe.The only downside is that there weren't as many cookies using the 60gms butter method!Thanks to all who commented...I now have another idea for gifts.

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• GFNatalie

  03 January 2013

  GFNatalie commented on this recipe

  Hi all. In response to the comments above regarding the amount of flour used in this recipe, our assistant food editor Cassie reviewed the quantity and it has now been changed to 225g. We're really sorry for any inconvenience this may have caused and hope you enjoy the recipe- the amount has been updated on the ingredients list. All the best, BBC Good Food web team

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http://www.bbcgoodfood.com/recipes/1840651/

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Ingredients

• 100g soft light brown sugar
• 1 tsp ginger
• ¼ tsp allspice
• ¼ tsp cinnamon
• 50g chopped crystallised ginger
• 225g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda

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Difficulty and servings

MAKES 1 x 450g jar

Preparation and cooking times

Prep 20 mins

baked gingerbread

Ingredients

• 100g soft light brown sugar
• 1 tsp ginger
• ¼ tsp allspice
• ¼ tsp cinnamon
• 50g chopped crystallised ginger
• 225g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda

PER SERVING

184 kcalories, protein 1g, carbohydrate 21g, fat 11 g, saturated fat 7g, fibre 0g, sugar 13g, salt 0.4 g

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