We’ve been thinking carefully about what to give family and friends as edible gifts this year, and gingerbread is pretty bang on. Of course we will be making a trip to Beta5 to load up on chocolate, eggnog cream puffs and maybe even a Vancouver Special gingerbread house over the coming weeks, but a little home baking is a holiday tradition around the Scout Office, too. With that in mind, we got in touch with Adam and Jess from Beta5 and asked if they might share a reliably delicious gingerbread recipe with us, something that those of us who weren’t trained as pastry chefs might be able to pull off without too much grief. So they invited us down to meet up with baker Kristine Morrow, who walked us through how to make her simple soft gingerbread. And since this is the time of year for sharing, the recipe is after the leap…

Gingerbread Cookies

1 cup butter (unsalted)
1 cup brown sugar
2 eggs + 2 tsp vanilla extract
1/2 cup molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
2 tsp baking soda
1/4 tsp ground cloves
4 cups pastry flour

using a mixer with a paddle attachment, on medium speed cream butter and sugar
add molasses add eggs and vanilla, one at a time
sift all dry ingredients together, add to wet ingredients
mix till just combined
be sure to scrape down bowl in between each step
chill dough in fridge
when ready, roll out to a 1/4 inch and use cookie cutters to cut out shapes
bake at 325 degrees Fahrenheit for 10-12 minutes
*rotate cookies 1/2 way through cooking process to ensure even colour

Royal Icing (for decorating)

2pc egg whites
splash of lemon juice
1 tsp vanilla extract
3 cups icing sugar, sifted

whip whites and lemon juice till frothy
add icing sugar and vanilla
mix till combined

Finish by decorating with melted chocolate, add sprinkles or leave plain – lemon and gingerbread compliment each other perfectly.