Traditional Christmas Gingerbread
Try some procrasti-baking this Christmas with this fun recipe that the grandchildren can get involved in.
- 150g unsalted butter, cube
- 1/2 cup (125ml) golden syrup
- 1/2 cup (110g) packed brown sugar
- 1 tsp bicarbonate of soda
- 3 cups (450g) plain flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- 1 egg, lightly whisked
- Writing fudge
- Rainbow choc chip
- Preheat oven to 180°C. Line 2 large oven trays with baking paper.
- Place butter, golden syrup and sugar in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Remove from heat. Add bicarbonate of soda and stir to combine. Transfer to a large heatproof bowl. Set aside to cool.
- Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture. Add the egg and stir until combined. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into 2 portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.
- Roll 1 portion between 2 sheets of baking paper until 5mm thick. Using 6-7cm Christmas pastry cutters, cut shapes from dough, re-rolling scraps. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining gingerbread portion.
- Bake in preheated oven, 1 tray at a time, for 8 minutes or until just firm to touch. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. Decorate gingerbread using writing fudge and rainbow choc chips, if desired.