Dark and light Gingerbread dough

Create the perfect dough for delicious festive treats such as a gingerbread house and biscuits.

The light dough mixture is a mild and sweet dough that is very versatile. Or go for a stronger, spicier dough that's visually darker with the use of dark molasses.

Get the recipe for gingerbread biscuits here.

From Gingerbread Wonderland by Mima Sinclair - Order your copy now!

Ingredients:

Light Dough
140g light molasses/golden syrup or honey
200g soft light brown sugar
200g unsalted butter
zest of 1 unwaxed lemon
4 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon bicarbonate of soda
500g plain flour
1 teaspoon salt
1 lightly beaten medium free-range egg

Dark Dough

80g dark molasses/black treacle
60g light molasses/golden syrup or honey
200g soft dark brown sugar
200g unsalted butter
zest of ½ unwaxed orange
4 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon bicarbonate of soda
500g plain flour
1 teaspoon salt
1 lightly beaten medium free-range egg

Directions:

Light Dough
1. Pour the light molasses into a large saucepan with the sugar, butter, zest and spices and melt over a low/medium heat, stirring frequently until the sugar has dissolved.

2. Increase the heat to bring the mixture to boiling point. Remove from the heat and beat in the bicarbonate of soda. The mixture will froth up at this point as the bicarbonate reacts – mix briefly until combined, then leave to cool for 15 minutes.

3. Sift the flour and salt, then fold into the mixture in batches, using a wooden spoon or a stand mixer. Beat in the egg using a wooden spoon or a stand mixer, until just combined. Do not overwork the mixture, or the biscuits will spread during baking.

4. The dough will be very sticky to begin with, but do not add any flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in cling film and chill in the fridge for 1 hour.

Dark Dough
1. Pour the dark and light molasses into a large saucepan with the sugar, butter, zest and spices and melt over a low/medium heat, stirring frequently until the sugar has dissolved.

2. Increase the heat to bring the mixture to boiling point. Remove from the heat and beat in the bicarbonate of soda. The mixture will froth up at this point as the bicarbonate reacts – mix briefly until combined, then leave to cool for 15 minutes.

3. Sift the flour and salt, then fold into the mixture in batches, using a wooden spoon or a stand mixer. Beat in the egg using a wooden spoon or stand mixer, until just combined. Do not overwork the mixture, or the biscuits will spread during baking.

4. The dough will be very sticky to begin with, but do not add any flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in cling film and chill in the fridge for 1 hour.