Mary Berry’s Iced Gingerbread with Crystallized Ginger is a delightful and aromatic twist on the classic gingerbread. Known for her culinary expertise and signature approachable recipes, Mary Berry has perfected this spiced treat by incorporating crystallized ginger-adding an extra zing and depth of flavor. The result is a warm, spiced cookie with a beautifully crisp, slightly chewy texture and a sophisticated touch of sweetness, thanks to the glazing. The icing provides a delicate contrast to the bold spiciness of the ginger, making this recipe a showstopper at any festive occasion or as an everyday treat.
Crystallized ginger (also known as candied ginger) is what takes this traditional gingerbread recipe to the next level. It’s fresh ginger root that’s been boiled in sugar syrup and then rolled in sugar. When baked into the gingerbread, it infuses the cookies with a fiery, yet sweet, kick. The icing, often a simple sugar glaze, helps balance the spiciness of the ginger and makes the cookies irresistibly moreish. The combination of warm, fragrant spices-ginger, cinnamon, and cloves-along with the sweetness of the glaze makes it a favorite for any gingerbread lover.
Mary Berry’s Iced Gingerbread With Crystallized Ginger Recipe
Ingredients Needed
To recreate Mary Berry’s Iced Gingerbread with Crystallized Ginger at home, you’ll need a combination of standard baking pantry items, along with the star ingredient: crystallized ginger. Here’s what you’ll need:
For The Gingerbread Dough
- 250g (9 oz) unsalted butter – The butter provides richness and helps achieve a soft, melt-in-your-mouth texture.
- 200g (7 oz) light brown sugar – This adds a warm, caramel-like sweetness to balance the spiciness of the ginger.
- 2 medium eggs – Eggs act as a binding agent and contribute to the soft consistency of the gingerbread.
- 1 tablespoon golden syrup or treacle – A splash of golden syrup (or treacle) adds depth of flavor and a slight chewiness to the gingerbread.
- 500g (1 lb) plain flour – Plain flour creates the structure for the cookies.
- 2 teaspoons ground ginger – Ground ginger is the main spice, giving the cookies their signature flavor.
- 1 teaspoon ground cinnamon – Cinnamon adds a warm, slightly sweet note to the gingerbread.
- 1 teaspoon ground cloves – A pinch of cloves brings an earthy, spicy depth to the cookies.
- 1 teaspoon baking powder – Baking powder helps the dough rise slightly, making it light.
- 1 tablespoon crystallized ginger, finely chopped – This is the twist that makes this gingerbread recipe truly special. The crystallized ginger provides bursts of intense flavor throughout the cookies.
For The Icing
- 250g (9 oz) icing sugar – Icing sugar is the base for the glaze, giving it that smooth, glossy finish.
- 1-2 tablespoons water – The water helps achieve the right consistency for spreading or drizzling the icing over the cookies.
Optional
- Additional crystallized ginger, chopped, for decoration – For extra flair, chopped crystallized ginger can be sprinkled on top of the iced cookies as a decorative garnish.
Equipment Needed
Before starting your gingerbread adventure, gather the necessary tools to ensure a smooth baking process:
- Mixing bowls – For combining dry and wet ingredients.
- Electric hand mixer or stand mixer – While you can mix by hand, an electric mixer will help you beat the butter and sugar to a smooth consistency much faster.
- Rolling pin – For rolling out the dough to the right thickness.
- Cookie cutters – Typically, gingerbread cookies are cut into festive shapes, like stars, hearts, or gingerbread men, but feel free to use any shape you prefer.
- Baking sheets – To bake your gingerbread. Be sure to line them with parchment paper for easy removal.
- Cooling rack – Let your gingerbread cool on a rack to avoid them becoming soggy.
- Sieve – Sift the flour and icing sugar for a smoother consistency.
- Small bowl – For mixing the icing sugar and water to make the glaze.
Instructions To Make Mary Berry’s Iced Gingerbread With Crystallized Ginger
1. Prepare The Dough
- Begin by preheating your oven to 180°C (350°F). Line a couple of baking trays with parchment paper.
- In a large mixing bowl, beat together the unsalted butter and light brown sugar using an electric hand mixer until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the golden syrup or treacle and mix until everything is well incorporated.
- In a separate bowl, sift the plain flour, ground ginger, ground cinnamon, ground cloves, and baking powder together. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Finally, fold in the finely chopped crystallized ginger. The little bits of crystallized ginger will melt slightly during baking, releasing their intense flavor into the dough.
2. Roll And Cut The Dough
- Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough to a thickness of about 5mm (¼ inch).
- Use your favorite cookie cutters to cut the dough into your desired shapes. Gingerbread men, stars, or hearts are popular choices, but feel free to get creative.
- Place the cookies on the prepared baking trays, making sure to leave a little space between them as they will spread slightly during baking.
3. Bake The Gingerbread
- Bake the cookies for 10-12 minutes, or until they are firm to the touch and lightly golden around the edges.
- Once baked, remove them from the oven and leave them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
4. Prepare The Icing
- While the cookies cool, prepare the icing by sieving the icing sugar into a small bowl.
- Gradually add water, one tablespoon at a time, mixing until you achieve a thick but spreadable consistency.
5. Ice The Gingerbread
- Once the cookies have cooled completely, use a spoon or small offset spatula to spread a thin layer of icing over the surface of each cookie.
- If desired, you can sprinkle additional chopped crystallized ginger on top for an extra touch of flavor and decoration.
6. Let The Icing Set
- Leave the iced gingerbread cookies on a wire rack for about 30 minutes to allow the icing to set properly.
Tips And Tricks
- Use Room Temperature Ingredients: For the best texture, make sure your butter and eggs are at room temperature. This allows for easier mixing and better incorporation of ingredients.
- Don’t Overwork the Dough: Overworking the dough can make the cookies tough. Mix just until everything is combined to maintain a soft texture.
- Chill the Dough (Optional): If you find the dough too soft to handle, you can wrap it in plastic wrap and chill it in the fridge for 30 minutes before rolling it out.
- Experiment with Icing Colors: While the traditional white icing is lovely, you can experiment with colored icing to match seasonal themes, like red for Christmas or pastels for Easter.
- Make Extra: These gingerbread cookies are perfect for gift-giving. Wrap them up in cellophane bags tied with festive ribbons for a thoughtful homemade treat.
Mary Berry’s Iced Gingerbread with Crystallized Ginger is a perfect combination of spice, sweetness, and texture. The addition of crystallized ginger provides an unexpected burst of flavor that elevates this classic treat. It’s an ideal cookie for special occasions, family gatherings, or simply when you want to enjoy a little bit of holiday magic any time of the year. With simple ingredients, straightforward instructions, and a handful of helpful tips, anyone can create these delicious, aromatic cookies in their own kitchen.
Whether you’re a gingerbread aficionado or trying your hand at baking for the first time, Mary Berry’s recipe ensures a sweet, spiced success every time. The balanced blend of spices and the icing makes it a perfect gift or just a treat for yourself and loved ones. So, preheat your oven, gather your ingredients, and get ready to make some gingerbread magic!
Easy Recipe Variations For Mary Berry’s Iced Gingerbread With Crystallized Ginger
Mary Berry’s iced gingerbread with crystallized ginger is a timeless, flavorful treat that combines the rich, warming notes of ginger and spices with a sweet, smooth icing that’s perfect for any occasion. Whether you’re baking for the holidays, a special event, or just because, this recipe is versatile enough to be customized. Here are some easy variations to make the recipe your own:
1. Spice Blend Variations
Mary Berry’s gingerbread already packs a punch with ground ginger, but if you want to amplify or change the flavor profile, consider playing with the spices. Add a pinch of cinnamon, nutmeg, or allspice to give your gingerbread a more complex depth. Cinnamon will lend a warm, sweet heat, while nutmeg gives a cozy, aromatic touch.
2. Use Of Different Icing Flavors
The traditional icing is simple and sweet, but you can experiment with different flavors to complement the gingerbread. A lemon glaze adds a bright, citrusy note that cuts through the richness of the ginger. Alternatively, a spiced icing made with cinnamon or cardamom can enhance the aromatic spices in the bread itself, creating a more cohesive flavor profile. If you prefer a richer finish, you can swap the regular icing for a cream cheese frosting, which offers a tangy contrast that works wonderfully with the sweetness of the gingerbread.
3. Adding Dried Fruit Or Nuts
For an added texture and flavor dimension, try incorporating dried fruits like cranberries, raisins, or apricots into the dough. The soft, chewy fruit complements the firmness of the gingerbread, and their slight tartness pairs beautifully with the spiciness of the ginger. Alternatively, for a more crunchy bite, toasted nuts such as pecans, walnuts, or hazelnuts can be folded into the batter, adding a satisfying contrast to the soft crumb of the gingerbread.
4. Gluten-Free Or Vegan Adaptations
If you’re catering to dietary restrictions, this gingerbread recipe can be adapted to be both gluten-free and vegan without losing its beloved flavor and texture. For a gluten-free version, simply swap the all-purpose flour with a gluten-free flour blend. Make sure the blend is designed for baking, as this will help retain the texture. To veganize the recipe, replace the butter with a plant-based butter or coconut oil, and substitute eggs with flaxseed meal mixed with water or a commercial egg replacer. Vegan-friendly icing can be made using powdered sugar and a splash of plant-based milk, like almond or oat milk.
5. Adding A Chocolate Twist
If you’re a chocolate lover, why not add some cocoa powder to the dough? A tablespoon or two of unsweetened cocoa will give the gingerbread a deeper, slightly earthy flavor that complements the spicy ginger. To take it a step further, drizzle melted dark chocolate over the iced gingerbread once it’s cooled to create a decadent treat that’s both visually appealing and incredibly delicious.
6. Personalizing With Crystallized Ginger
While the crystallized ginger in the original recipe adds a zesty punch, you can vary its amount depending on how much heat you want in your gingerbread. For a stronger ginger kick, increase the amount of crystallized ginger. Alternatively, for a more subtle flavor, you can finely chop it and scatter it over the icing as a garnish, creating pockets of ginger flavor as you bite into the cake.
Storing Leftovers
When it comes to storing leftovers of Mary Berry’s iced gingerbread with crystallized ginger, you’ll want to ensure that the cake stays fresh and retains its delightful texture. Here’s how to do so properly:
1. At Room Temperature
If you plan on finishing the gingerbread within a few days, storing it at room temperature is the easiest option. Keep the cake in an airtight container, ideally lined with parchment paper to prevent it from sticking. This will help retain its moisture and prevent it from becoming dry. Ensure the container is kept in a cool, dry place away from direct sunlight and heat, as this could affect the consistency of the icing and the overall texture of the cake.
2. Refrigerating Leftovers
If you want to extend the shelf life of your gingerbread, you can refrigerate it. However, the icing may become slightly less glossy, and the cake may lose some of its softness. To prevent this, wrap the gingerbread tightly in plastic wrap or store it in an airtight container to prevent it from drying out. It can last up to a week in the fridge.
3. Freezing For Long-Term Storage
For long-term storage, freezing is your best bet. The gingerbread itself freezes very well, though you should avoid freezing the icing, as it may change in texture once thawed. To freeze, slice the gingerbread into individual pieces, then wrap each piece tightly in plastic wrap. Place the wrapped pieces into a freezer-safe container or bag. When ready to eat, simply thaw at room temperature for a few hours or in the microwave for a few seconds, and the cake will taste just as fresh.
4. Reheating
If you prefer your gingerbread warm, simply heat it in the microwave for about 10-15 seconds. If you’ve stored it in the fridge and it has become a little too firm, reheating will help bring back some of its softness. Be cautious not to overheat it, as this could cause the icing to melt or the cake to dry out.
What To Eat With Mary Berry’s Iced Gingerbread With Crystallized Ginger?
Mary Berry’s iced gingerbread with crystallized ginger is a treat in itself, but there are a variety of other foods and beverages that complement it beautifully, enhancing the flavors and creating a balanced meal or snack. Here are some ideas:
1. Hot Beverages
- Tea: A classic pairing with gingerbread is a nice, strong cup of tea. Black teas, such as English Breakfast or Earl Grey, are the perfect companions, offering bold flavors that harmonize with the spiciness of the ginger. Herbal teas like chamomile or peppermint can also work if you prefer something lighter.
- Coffee: If you’re a coffee lover, the richness of a dark roast coffee complements the warmth of the ginger and spices in the gingerbread. A milder brew, like a cappuccino or latte, also works well, as the creaminess of the milk balances the cake’s sweetness.
- Hot Chocolate: For those with a sweet tooth, pairing the gingerbread with a cup of rich hot chocolate creates a cozy, indulgent treat. Adding a sprinkle of cinnamon or a dollop of whipped cream will elevate the experience even more.
2. Pairing With Cheese
- Cream Cheese: A spread of tangy cream cheese on the side or on top of a slice of gingerbread can create a delightful contrast between the cake’s sweetness and the creamy, tangy cheese. It adds a richness to the gingerbread and makes it feel more like a dessert or even a breakfast treat.
- Cheddar: For a more savory pairing, a mild cheddar or sharp aged cheddar can work surprisingly well with the spicy, sugary gingerbread. The balance of the savory cheese and sweet cake creates an intriguing and delicious contrast.
3. Fruits And Nuts
- Fresh Fruits: Fruits like pears, apples, or oranges can provide a refreshing contrast to the richness of the gingerbread. Serve sliced apples or pears on the side, or enjoy a few orange segments for a zesty bite between cake bites.
- Nuts: If you’re serving the gingerbread with a beverage or as part of a larger spread, roasted nuts, such as almonds, walnuts, or hazelnuts, add a lovely crunch and provide a nice contrast to the soft, chewy texture of the cake.
4. Custards And Cream
- Clotted Cream or Whipped Cream: If you’re aiming for extra indulgence, a dollop of clotted cream or lightly whipped cream pairs beautifully with gingerbread. The smooth, luxurious cream balances the warmth and spice of the ginger, while also complementing the sweet icing.
- Custard: A smooth, vanilla custard also makes for a decadent pairing. The richness of the custard works well with the spicy gingerbread, making for an indulgent dessert option.
Conclusion
Mary Berry’s iced gingerbread with crystallized ginger is a deliciously warm and aromatic treat that encapsulates the very essence of traditional British baking. Whether you’re enjoying it as a cozy snack with tea, serving it at a festive gathering, or gifting it as a thoughtful homemade present, this recipe offers endless possibilities for customization. From swapping out spices to adjusting the icing, the recipe lends itself beautifully to personal twists. Storing it properly ensures it stays moist and flavorful for days, and pairing it with beverages or complementary foods makes it even more delightful. No matter how you enjoy it, this gingery delight remains a timeless favorite that’s sure to bring comfort and joy with every bite.
FAQs
What Makes Mary Berry’s Iced Gingerbread With Crystallized Ginger Recipe Different From Other Gingerbread Recipes?
Mary Berry’s iced gingerbread with crystallized ginger stands out due to its perfect balance of warm, aromatic spices like cinnamon, nutmeg, and ginger, paired with the tangy sweetness of crystallized ginger. The recipe features a unique addition of icing on top, which adds a beautiful finish and a contrast of flavors to the rich, soft texture of the gingerbread. The crystallized ginger gives an extra burst of ginger flavor, making each bite more exciting and intense compared to traditional gingerbread.
Can I Substitute The Crystallized Ginger With Another Ingredient In Mary Berry’s Iced Gingerbread Recipe?
While crystallized ginger is key to achieving the distinct flavor and texture of Mary Berry’s iced gingerbread, you can substitute it with ground ginger for a milder flavor. If you want a similar texture but without the intense ginger flavor, you could try using candied ginger or even dried fruit like chopped dates or raisins. However, these substitutions will alter the flavor profile of the gingerbread, so it’s recommended to stick with crystallized ginger for the most authentic result.
How Can I Store Mary Berry’s Iced Gingerbread With Crystallized Ginger To Keep It Fresh?
To keep your Mary Berry iced gingerbread with crystallized ginger fresh, store it in an airtight container at room temperature. This will help preserve the soft texture and prevent the icing from becoming too sticky or melting away. If you’re planning to keep the gingerbread for longer than a week, you can refrigerate it in a sealed container, though this may slightly affect the texture of the icing. For longer storage, freezing the gingerbread is an option-just make sure to wrap each piece tightly in plastic wrap or foil before placing it in a freezer bag.
