Best Homestead Gingerbread Syrup Recipes

GINGERBREAD FOR HOUSES

Steps:

• Into a large bowl, sift together flour, spices, baking soda, salt, and pepper; set aside. In a large saucepan, melt shortening over medium-high heat, about 4 minutes. Whisk in sugar and molasses until well combined. Remove from heat, and stir in the flour mixture until just combined but still crumbly. If dough is still sticky, add a bit more flour.
• Turn out dough onto a large piece of plastic wrap, and wrap to enclose completely; let cool slightly, 10 to 15 minutes.
• Preheat oven to 325 degrees, and line two baking sheets with parchment paper. Divide dough into two equal parts, and place on prepared baking sheets. While dough is still slightly warm, roll out gently but firmly to a 3/8-inch thickness. Cut out desired shapes, and remove excess dough from around cutters or templates.
• Bake 30 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely before decorating.

GINGERBREAD-SPICED SYRUP

Steps:

• Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes., Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.

HOMESTEAD GINGERBREAD SYRUP

Steps:

• Combine water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Bring mixture to a boil then reduce heat and simmer, uncovered, for 20 minutes. Remove syrup from heat and cover with a paper towel to cool. To make gingerbread latte, add around 3 tablespoons of syrup to espresso and steamed milk. Top off with whipped cream and a sprinkle of nutmeg if desired.

GINGERBREAD SYRUP

Steps:

• In a saucepan bring the water and brown sugar to a boil.
• Once the mixture is boiling, turn the heat to simmer and add in the spices and molasses.
• Let the mixture simmer and infuse for 20 minutes.
• Turn the heat off and let the syrup sit for another 20 minutes with the spices.
• Then, strain the syrup through a sieve into a heat-proof bowl, preferably with a spout.
• Pour into glass jars.

GINGERBREAD SYRUP

Steps:

• Put the golden caster sugar, 200ml water and ground ginger into a saucepan. Add the cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle (see tip below).
• To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.