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Digital Subscriptions > Delicious Magazine > December 2015 > A gingerbread WONDERLAND

A gingerbread WONDERLAND

What could be more evocative of Christmas than the scent of spiced baking wafting from the kitchen? Mima Sinclair’s recipes for festive houses and decorations are versatile, beautiful and fun to make – not to mention very good to eat

My love affair with sweet things, inspired by my mum’s baking, has grown up with me. It’s moulded me, it’s comforted me, and that feeling of comfort has happily spread to others. That’s the joy of baking. With these recipes you can create perfect treats to serve up to friends at tea, give as gifts or use to create a festive centrepiece. MIMA SINCLAIR

Gingerbread dough

MAKES 1KG. HANDS-ON TIME 30 MIN, PLUS CHILLING

This light dough is sweet and mild, making it very versatile. For a stronger-tasting, darker dough, replace 80g of the light molasses or golden syrup with 80g dark molasses or black treacle.

MAKE AHEAD

Prep the dough up to 1 day ahead, cover and chill until ready to roll, shape and bake.

• 140g light molasses, golden syrup or honey

• 200g soft light brown sugar

• 200g unsalted butter

• Finely grated zest 1 lemon (unwaxed)

• 4 tsp ground ginger

• 2 tsp ground cinnamon

• ½ tsp freshly grated nutmeg

• ¼ tsp ground cloves

• ½ tsp bicarbonate of soda

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About Delicious Magazine

The Christmas & New year Delicious fulfils all your festive cooking needs. As well as our best-ever big day lunch, there are gifts for foodies, Christmas shortcuts, and three wise men – Hugh F-W, John Torode and Nigel Slater bearing recipes and tips. There are also cocktails and canapés, dramatic desserts, GBBO's Frances Quinn's cake styling and frangipane mince pies. And because there’s still regular cooking to do, we’ve included a Timesaver Meal Planner, too.
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