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| Easy Festive Gingerbread |
340g plain flour
100g softened butter/margarine
180g golden syrup
100g brown sugar
2 tsp ground ginger
1 tsp bicarbonate of soda
METHOD
Preheat oven to 190 degrees.
In a bowl, cream the sugar and butter with a mixer until light and smooth.
Sift in the flour, ginger and bicarbonate of soda then add the golden syrup.
Mix together with fingers until a rough crumb begins to form then gradually work the mixture into a smooth dough.
Wrap dough in cling wrap and refrigerate for 10 - 15 minutes to allow it to firm.
Roll out the dough between two sheets of cling wrap or baking paper to a thickness of about 4mm.
Cut out shapes using a cookie cutter and place (well spaced) onto a baking tray lined with baking paper.
Place in oven and bake for 8-10 minutes until golden brown.
Allow to cool on tray for 5 minutes before turning out onto a wire cooling rack, dust with icing sugar. Leave until completely cooled.
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Categories:
Gingerbread
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