Gingerbread

clock 20 minutes + 10 minutes bowl Serves 12-24

Ingredients

  • 3 cups plain flour
  • 1 1/2 cups caster sugar
  • 1 Tbsp ground ginger
  • 2 tsp cinnamon
  • 200 g butter, melted
  • 1 Tbsp golden syrup
  • 1 egg, lightly beaten
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Method

  • 1. Preheat oven to 180 degrees Celsius.

  • 2. Combine flour, sugar, ginger and cinnamon in a large bowl.

  • 3. Combine butter, golden syrup and egg in a small bowl. Stir the wet into dry ingredients.

  • 4. Wrap in cling film and refridgerate for 15 minutes.

  • 5. Roll dough out between two sheets of baking paper to a thickness of about 3mm. Cut out with Christmas-shaped cookie cutters and lift with a palette knife onto lined baking trays.

  • 6. Bake for 10 minutes or until golden brown. Remove from the oven and cool on a wire rack. Biscuits must be completely cool before icing.

By Food to Love

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