Mary Berry Iced Gingerbread With Crystallized Ginger Recipe [Tips & Tricks]

If you’re a fan of warm, spiced treats with a little extra zing, then Mary Berry’s iced gingerbread with crystallized ginger is an absolute must-try!

The recipe combines the perfect balance of rich, aromatic ginger and molasses with the sweet touch of icing and the delightful crunch of crystallized ginger. It’s a deliciously comforting treat, ideal for cozy afternoons or special occasions. Plus, it’s Mary Berry-her recipes are known for being foolproof and utterly scrumptious, so you can trust that every bite will be a flavorful delight. Whether you’re a seasoned baker or a beginner, this recipe is bound to become a favorite in your kitchen!

Mary Berry Iced Gingerbread With Crystallized Ginger Recipe

Ingredients Needed

To make Mary Berry’s Iced Gingerbread with Crystallized Ginger, you’ll need a collection of both staple ingredients and a few special items to elevate the flavor. Here’s a detailed breakdown of what you’ll need:

Dry Ingredients

1. Plain Flour (250g) – The foundation of any gingerbread recipe, plain flour provides the structure and soft crumb that balances the rich, spiced flavors. It is essential for binding the dough together.
2. Bicarbonate of Soda (1 tsp) – This ingredient is crucial for leavening the gingerbread, allowing it to rise and take on a light, airy texture. It also helps the cookies to crisp up around the edges.
3. Ground Ginger (2 tsp) – The star spice in this recipe, ground ginger imparts a warm, aromatic flavor that defines the gingerbread. It infuses the dough with a tangy heat, offering the perfect balance between sweetness and spice.
4. Ground Cinnamon (1 tsp) – Adding a touch of warmth, cinnamon complements the ginger, giving the gingerbread a more complex, deep flavor.
5. Ground Cloves (1/2 tsp) – A pinch of ground cloves is an aromatic addition that enhances the overall spiced profile of the cookies, providing a sweet and slightly peppery kick.
6. Caster Sugar (100g) – The sugar not only sweetens the gingerbread but also contributes to its soft texture. Caster sugar dissolves easily into the dough, ensuring a smooth consistency.
7. Golden Syrup (2 tbsp) – This thick, amber-hued syrup adds both sweetness and moisture to the dough. Golden syrup is key to creating that signature chewy texture and rich flavor often associated with gingerbread.

Wet Ingredients

1. Unsalted Butter (100g) – Butter is the key ingredient that brings richness and moisture to the dough, helping it come together into a soft, pliable consistency. Using unsalted butter ensures the recipe’s flavors aren’t too overpowering.
2. Egg (1) – The egg acts as a binder, helping the dough hold together while providing structure and richness.
3. Crystallized Ginger (75g) – The crystallized ginger adds a delightful burst of intense ginger flavor with a chewy texture, creating a sweet and spicy contrast to the soft dough.

For The Icing

1. Icing Sugar (200g) – To create a smooth, glossy finish, icing sugar is essential. This is what will give the gingerbread its signature sweet, sugary coating that contrasts beautifully with the rich, spiced cookie.
2. Water (1-2 tbsp) – Just enough water is needed to thin the icing to the right consistency for drizzling over the cookies. It’s important to add it gradually to avoid making the icing too runny.

Equipment Needed

Mary Berry’s Iced Gingerbread recipe calls for some standard baking equipment. Below are the items you’ll need for a smooth baking experience:

1. Baking Sheets – You’ll need a few baking sheets, preferably lined with parchment paper. This will prevent the gingerbread from sticking to the pan and help achieve even baking.
2. Mixing Bowls – A large mixing bowl for combining the dry ingredients and a separate smaller one for creaming the butter and sugar together.
3. Electric Hand Mixer or Stand Mixer – While you can mix the ingredients by hand, using an electric mixer will make it easier to combine the butter and sugar, as well as ensure smooth, fluffy results.
4. Wooden Spoon or Spatula – A wooden spoon is perfect for stirring the dough and scraping the sides of the bowl to ensure all ingredients are incorporated.
5. Rolling Pin – This will help roll out the dough evenly, ensuring your gingerbread cookies have a consistent thickness.
6. Cookie Cutters – Choose your favorite shapes, whether it’s classic gingerbread men, stars, or hearts. The cookie cutters give your gingerbread its signature shape.
7. Cooling Rack – After baking, the gingerbread needs to cool on a rack to prevent becoming soggy and to set the icing.
8. Piping Bag (Optional) – If you’re feeling creative with the icing, a piping bag with a fine nozzle will allow you to create delicate, intricate designs and patterns on the gingerbread.

How To Make Mary Berry’s Iced Gingerbread With Crystallized Ginger

1. Prepare the Dry Ingredients

   Begin by sifting the plain flour, bicarbonate of soda, ground ginger, cinnamon, and ground cloves into a large mixing bowl. This will help ensure the spices are evenly distributed and remove any lumps from the flour. Set this mixture aside.

2. Cream the Butter and Sugar

   In a separate bowl, beat the unsalted butter and caster sugar together using an electric mixer until the mixture becomes light and fluffy. This process should take about 3-5 minutes, and it’s important for creating a smooth, even dough.

3. Add the Golden Syrup and Egg

   Beat in the egg, followed by the golden syrup. These ingredients add richness and moisture to the dough, and they also help bind the dry ingredients together.

4. Combine Wet and Dry Ingredients

   Gradually add the dry ingredient mixture to the butter and sugar mixture, stirring until everything is well incorporated. The dough should begin to come together and form a ball.

5. Incorporate the Crystallized Ginger

   Chop the crystallized ginger into small pieces and fold them into the dough. The small chunks of ginger will add a chewy, sweet-spicy burst of flavor in each bite of the gingerbread.

6. Chill the Dough

   Wrap the dough in cling film and refrigerate it for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll out and cut into shapes.

7. Roll Out the Dough

   After chilling, lightly flour your work surface and rolling pin. Roll the dough out to about 5mm thick, ensuring it’s an even thickness across the entire sheet.

8. Cut and Bake the Gingerbread

   Use your cookie cutters to cut out your preferred shapes. Place the cookies onto the prepared baking sheets and bake them at 180°C (350°F) for 8-10 minutes, or until golden around the edges. The gingerbread should still be slightly soft to the touch when it’s done, but it will harden as it cools.

9. Cool and Ice the Gingerbread

   Allow the gingerbread to cool completely on a cooling rack before icing. For the icing, mix the icing sugar with just enough water to create a thick but spreadable consistency. Once cooled, drizzle or pipe the icing over the gingerbread cookies, creating elegant patterns or simple lines.

Expert Tips

1. Don’t Skip the Chilling Step

   It’s crucial to refrigerate the dough for at least 30 minutes. This helps prevent the cookies from spreading too much during baking and ensures a firmer texture for easier cutting.

2. Adjust the Spice Levels

   While the recipe calls for a balance of ground ginger, cinnamon, and cloves, feel free to tweak the spices to your taste. If you prefer a spicier gingerbread, increase the amount of ground ginger.

3. Use Fresh Crystallized Ginger

   Fresh crystallized ginger will provide a more pronounced flavor and texture. If it’s been sitting in your pantry for a while, it may have lost some of its moisture, which could affect the texture of the dough.

4. Pipe the Icing for Decorative Designs

   For a more decorative finish, use a piping bag with a fine nozzle to create intricate patterns, like swirls or stars. This can transform your gingerbread from simple cookies into stunning edible art.

5. Store the Gingerbread Properly

   Once iced, store the gingerbread cookies in an airtight container at room temperature. They should stay fresh for about 1-2 weeks, although they tend to get better with time as the spices continue to develop.

Mary Berry’s Iced Gingerbread with Crystallized Ginger is the perfect treat for the holiday season or whenever you’re craving something warm, comforting, and sweet. With a well-balanced mix of spices, the addition of crystallized ginger adds a unique and delightful texture, elevating the traditional gingerbread recipe to something truly special.

The icing brings everything together with a glossy finish that’s both beautiful and delicious. Whether you’re baking for a festive occasion or simply indulging in a homemade treat, these gingerbread cookies will always impress with their vibrant flavors and charming presentation. Happy baking!.

Easy Recipe Variations For Mary Berry’s Iced Gingerbread With Crystallized Ginger

Mary Berry’s Iced Gingerbread with Crystallized Ginger is a delightful treat that combines the comforting, warm spice of ginger with the sweetness of icing and the zesty bite of crystallized ginger. However, like any great recipe, it offers room for personalization.

You can easily tweak this recipe to suit different tastes, dietary preferences, or the ingredients you have on hand. Here are some variations to try:.

1. Spiced Gingerbread

If you enjoy a more intense flavor profile, add a blend of additional spices like cinnamon, nutmeg, and cloves. These spices will elevate the warm, spicy nature of the gingerbread, making it more aromatic. You could also experiment with substituting some of the ground ginger with freshly grated ginger for a sharper, more vibrant flavor.

2. Vegan Gingerbread

For those following a plant-based diet, making a vegan version of Mary Berry’s iced gingerbread is easy. Substitute butter with a plant-based alternative like coconut oil or dairy-free margarine, and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to set for 5 minutes). Use non-dairy milk (such as almond or oat milk) instead of regular milk to keep it fully vegan.

3. Gluten-Free Gingerbread

For a gluten-free alternative, swap the regular all-purpose flour with a gluten-free flour blend. Many gluten-free flour mixes work well for baking, though you may need to adjust the quantity slightly.

Additionally, adding a teaspoon of xanthan gum will help bind the ingredients and ensure your gingerbread holds together nicely. Be sure to double-check the crystallized ginger for any gluten traces.

4. Citrus Twist

To bring in a refreshing citrus flavor, add the zest of an orange or lemon to the batter. This will balance out the deep, warming flavors of ginger with a bright, zesty kick. You can also drizzle a little lemon or orange glaze over the icing for added citrus notes.

5. Nutty Gingerbread

If you love a bit of crunch, incorporating finely chopped nuts like walnuts, pecans, or almonds into the batter will provide texture and depth. These nuts pair wonderfully with the warm spices and will add a satisfying contrast to the soft, chewy texture of the gingerbread.

6. Chocolate Gingerbread

For chocolate lovers, adding cocoa powder to the batter can give the gingerbread a rich, chocolatey flavor that complements the spiciness of the ginger. You could also stir in chocolate chips or drizzle melted dark chocolate over the iced gingerbread for an indulgent twist.

Best Practices To Store Leftovers

Properly storing your iced gingerbread with crystallized ginger will keep it fresh for longer and ensure it maintains its flavor and texture. Here are the best practices for storing the leftovers:

1. Room Temperature Storage

If you plan to consume the gingerbread within a few days, store it at room temperature. Place the gingerbread in an airtight container or wrap it in wax paper, foil, or plastic wrap to prevent it from drying out.

Be mindful of the icing – while the gingerbread itself will stay fresh, the icing may start to soften or lose its texture if left exposed to air for too long. Keep the container in a cool, dry place away from direct sunlight and humidity.

2. Freezing for Long-Term Storage

For longer storage, freezing your iced gingerbread is a great option. Slice the gingerbread into individual pieces before freezing, making it easy to thaw and enjoy just one or two pieces at a time.

To freeze, wrap the slices in plastic wrap and then place them in a freezer bag or airtight container. This method will preserve the flavors and moisture of the gingerbread for up to three months.

When you’re ready to enjoy it, simply remove the slices from the freezer and allow them to thaw at room temperature. If you prefer, you can also lightly warm the gingerbread in the oven for a freshly-baked experience.

3. Freezing Icing Separately

The icing can be tricky when freezing, as it may lose its glossy appearance once thawed. To preserve the icing, you can freeze the gingerbread without the icing and then ice it once it’s thawed.

Alternatively, if you’re freezing an already-iced batch, place the gingerbread in the freezer for about 30 minutes to harden the icing. Once hardened, wrap each piece individually in plastic wrap before placing them in an airtight container for longer-term storage.

What Goes Well With Iced Gingerbread With Crystallized Ginger

Mary Berry’s Iced Gingerbread with Crystallized Ginger is a rich, flavorful treat, and pairing it with the right accompaniments can enhance its taste and make it perfect for any occasion. Here are some delightful pairings to consider:

1. Hot Beverages

The warmth and spice of gingerbread naturally pair well with a hot drink. A classic pairing is a hot cup of tea, especially black tea like Earl Grey or chai.

The bold flavors of these teas complement the gingery notes in the gingerbread. If you’re a fan of coffee, a cappuccino or a spiced latte also makes an excellent partner, with their creamy richness and slight bitterness balancing the sweetness of the gingerbread.

2. Fresh Fruit

For a light and refreshing contrast to the rich spiciness of the gingerbread, pair it with fresh fruits like apples, pears, or citrus. Sliced apples with a hint of cinnamon or a tangy lemon wedge can cut through the sweetness of the icing, offering a delightful contrast. You could also try serving the gingerbread with some poached or roasted fruits like spiced pears or baked peaches for a warming, autumnal vibe.

3. Whipped Cream or Clotted Cream

For an indulgent treat, serve the gingerbread with a dollop of whipped cream or clotted cream. The creamy texture pairs beautifully with the spiced gingerbread, and the richness of the cream complements the warmth of the crystallized ginger. If you’re in the mood for something more decadent, you could even drizzle a little caramel sauce or chocolate ganache over the gingerbread before serving.

4. Ice Cream or Sorbet

If you’re enjoying your gingerbread as a dessert, consider serving it with a scoop of vanilla ice cream or a refreshing sorbet. Vanilla ice cream offers a cool and creamy contrast to the spice of the gingerbread, while citrus sorbet provides a sharp, tangy contrast. A bit of ginger ice cream would also be an ideal match for enhancing the ginger flavors.

5. Cheese

Cheese and gingerbread might seem like an unusual pairing, but certain cheeses work wonderfully with spiced desserts. Try pairing your gingerbread with a sharp, crumbly cheese like aged cheddar or a creamy blue cheese. The contrast between the sweet, spicy cake and the tangy, savory cheese is an unexpected yet delicious combination.

Conclusion

Mary Berry’s Iced Gingerbread with Crystallized Ginger is a versatile, flavorful treat that can be customized to suit a wide range of tastes and dietary needs. Whether you opt for a vegan version, add extra spices, or play with other flavorings like citrus or chocolate, this gingerbread recipe offers endless possibilities.

Properly storing the leftovers ensures that you can enjoy the treat for several days, and freezing it for longer periods of time will let you keep it on hand for those moments when a gingerbread craving strikes. When it comes to pairings, the right drink, fresh fruit, or creamy topping can elevate the experience, turning a simple snack into a delightful indulgence. Whether you’re serving it for afternoon tea, as a dessert, or simply as a cozy treat on a chilly day, this iced gingerbread will surely delight.

FAQs

What Makes Mary Berry’s Iced Gingerbread Recipe Special?

Mary Berry’s iced gingerbread is special because of its rich, spiced flavor and the addition of crystallized ginger, which adds a subtle zing. The icing adds a perfect sweetness that contrasts nicely with the spicy base, making it a delightful treat for all occasions.

Can I Use Fresh Ginger Instead Of Crystallized Ginger In Mary Berry’s Iced Gingerbread Recipe?

While fresh ginger can be used in place of crystallized ginger, the flavor and texture will differ. Crystallized ginger provides a chewy, sweet burst of flavor, while fresh ginger will be much spicier and less sweet. It’s best to follow the recipe for the intended taste and texture.

How Long Does It Take To Bake Mary Berry’s Iced Gingerbread With Crystallized Ginger?

The baking time for Mary Berry’s iced gingerbread is typically around 15-20 minutes, depending on your oven and the thickness of the dough. It’s important to keep an eye on the cookies to prevent overbaking, as they should remain soft inside with a crisp edge.

Can I Freeze Mary Berry’s Iced Gingerbread With Crystallized Ginger?

Yes, you can freeze both the uniced gingerbread cookies and the iced ones. To freeze, place the cookies in an airtight container or freezer bag and store them for up to 3 months. Allow the cookies to thaw before serving, and if they are iced, do so after they have thawed.

How Do I Get The Perfect Texture For Mary Berry’s Iced Gingerbread?

For the best texture, ensure that you follow the recipe’s instructions precisely. The dough should be chilled before rolling out to prevent it from becoming too sticky.

Additionally, avoid overworking the dough to keep the cookies soft yet firm. The icing should be smooth and not too runny to give the perfect finish.

What Type Of Icing Is Used For Mary Berry’s Iced Gingerbread With Crystallized Ginger?

Mary Berry’s iced gingerbread typically uses a simple royal icing made from egg whites, icing sugar, and lemon juice. This icing is piped onto the cookies after they’ve cooled, creating a beautiful and sweet contrast to the spicy gingerbread base.

Can I Use A Different Type Of Flour For Mary Berry’s Iced Gingerbread?

The recipe typically calls for plain (all-purpose) flour, but you can experiment with whole wheat flour for a slightly denser and more rustic texture. However, the flavor may change slightly, and the dough may require more liquid to achieve the correct consistency.

Is Mary Berry’s Iced Gingerbread With Crystallized Ginger A Good Recipe For Beginners?

Yes, Mary Berry’s iced gingerbread is a fantastic recipe for beginners. The steps are straightforward, and with a little patience, you can create beautifully iced cookies. The most challenging part might be the icing, but with practice, anyone can achieve great results.

How Do I Store Mary Berry’s Iced Gingerbread With Crystallized Ginger?

To store Mary Berry’s iced gingerbread, place the cookies in an airtight container at room temperature. The cookies will stay fresh for up to a week. If you have iced them, make sure the icing is completely dry before storing them to prevent smudging.

Can I Make Mary Berry’s Iced Gingerbread With Crystallized Ginger Ahead Of Time?

Yes, you can make Mary Berry’s iced gingerbread in advance. The dough can be prepared and chilled for up to 24 hours before baking.

After baking, the cookies can be stored for several days or frozen for up to 3 months. Icing can be done right before serving for the freshest appearance.