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Yields24 Servings

 125 g butter
 ½ cup golden syrup
  cup brown sugar
 3 cups plain flour
 ¾ tsp Bake Aid
 2 tsp ground ginger
 2 tsp bicarbonate of soda
 1 egg, lightly beaten
 1 tsp vanilla essence
 plain flour sifted 3 times with 1/8 teaspoon Bake Aid OR alternatively use Gluten Free Plain Flour or Rice Flour.

1

Preheat oven to 180°C. Line 3 baking trays with baking paper.

2

Heat butter, golden syrup and sugar in a saucepan until butter has melted.

3

Stir to combine. Allow to cool slightly.

4

Sift flour with Bake Aid once, add ground ginger and bicarbonate of soda and sift twice more into a bowl.

5

Stir in the butter mixture, egg and vanilla essence. Press together to form a dough. Cover with plastic wrap and chill for 10 minutes.

6

Knead dough lightly on a floured surface. Roll dough to a 5mm thickness and cut into shapes with cookie cutters.

7

Place on the prepared trays and bake for 10 minutes or until golden. Cool on trays.

Ingredients

 125 g butter
 ½ cup golden syrup
  cup brown sugar
 3 cups plain flour
 ¾ tsp Bake Aid
 2 tsp ground ginger
 2 tsp bicarbonate of soda
 1 egg, lightly beaten
 1 tsp vanilla essence
 plain flour sifted 3 times with 1/8 teaspoon Bake Aid OR alternatively use Gluten Free Plain Flour or Rice Flour.

Directions

1

Preheat oven to 180°C. Line 3 baking trays with baking paper.

2

Heat butter, golden syrup and sugar in a saucepan until butter has melted.

3

Stir to combine. Allow to cool slightly.

4

Sift flour with Bake Aid once, add ground ginger and bicarbonate of soda and sift twice more into a bowl.

5

Stir in the butter mixture, egg and vanilla essence. Press together to form a dough. Cover with plastic wrap and chill for 10 minutes.

6

Knead dough lightly on a floured surface. Roll dough to a 5mm thickness and cut into shapes with cookie cutters.

7

Place on the prepared trays and bake for 10 minutes or until golden. Cool on trays.

Gingerbread