Advent Calendar Day 7
Soft Glazed Gingerbread
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Hello! And welcome to Day 7 of the recipe advent calendar. Today, we’re making a Christmas classic - gingerbread! This recipe is for a soft, richly spiced gingerbread that works wonderfully with cookie stamps or an embossed rolling pin. Or, you can just cut them out and ice them as you would with regular gingerbread! This batch makes quite a lot so I did half with my cookie stamp and half cut out and iced. I used these stamps, they’re beautiful but in the pricey side.
It’s been brought to my attention that, outside of the UK, mixed spice isn’t really a thing, so we’re making our own! This does mean the spice list for these biscuits is a bit long, especially since I’ve added some of my personal faves on top of the classics. If you can’t be bothered with the full list or can’t get hold of certain spices, you can swap them out for pumpkin spice mix or mixed spice (if you’re in the UK). The only spice I wouldn’t recommend swapping is the ginger - this is gingerbread, after all!
