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Gingerbread

125g butter

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.

 

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