Gingerbread

125 g butter

½ cup golden syrup

⅓ 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

FOR KNEADING: 1/2 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.