Traditional Christmas Gingerbread

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Makes: 40 pieces

Time: 25 Minutes

 

Traditional and festive gingerbread recipe for the whole family!

Ingredients

150g Western Star Chef’s Choice Unsalted butter, cubed

1/2 cup (125ml) golden syrup

1/2 cup (110g) firmly packed brown sugar

1 teaspoon bicarbonate of soda

3 cups (450g) plain flour

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

1 egg, lightly whisked

Writing fudge, to decorate

Rainbow choc chips, to decorate

Instructions

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 two portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.

Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 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.

 

Source: Taste.com.au

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