½ cup golden syrup
1/3 cup brown sugar
3 cups plain flour
¾ teaspoon Bake Aid
2 teaspoons ground ginger
2 teaspoons bicarbonate of soda
1 egg, lightly beaten
1 teaspoon vanilla essence
For kneading: ½ cup plain flour sifted 3 times with 1/8 teaspoon Bake Aid
OR alternatively use Gluten Free Plain Flour or Rice Flour.
Preheat oven to 180°C. Line 3 baking trays with baking paper.
Heat butter, golden syrup and sugar in a saucepan until butter has melted.
Stir to combine. Allow to cool slightly.
Sift flour with Bake Aid once, add ground ginger and bicarbonate of soda and sift twice more into a bowl.
Stir in the butter mixture, egg and vanilla essence. Press together to form a dough. Cover with plastic wrap and chill for 10 minutes.
Knead dough lightly on a floured surface. Roll dough to a 5mm thickness and cut into shapes with cookie cutters. Place on the prepared trays and bake for 10 minutes or until golden. Cool on trays.