ginger bread recipe
by lauren silvestro
(australia victoria melbourne)
75 g soft brown sugar, sieved
2 tablespoons golden syrup
1 tablespoon black treacle
1 level teaspoon cinnamon
1 level teaspoon ginger
1 pinch ground cloves
½ orange, finely grated rind
95 g butter
½ level teaspoon bicarbonate of soda
225 g plain flour
50 g currants (optional)
Pre-heat the oven to 180°C.
Put the sugar, syrup, treacle, 1 tablespoon of water, spices and rind together in a large saucepan. Then bring them to boiling point, stirring all the time.
Remove the pan from the heat and stir in the butter, cut into lumps, and the bicarbonate of soda.
Stir in the flour gradually until you have a smooth manageable dough – add a little more flour, if you think it needs it.
Leave the dough covered in a cool place to become firm, approximately 30 minutes.
Roll the dough out on a lightly floured surface to 3 mm thick and cut out the gingerbread men. Currants can be pressed into the dough for eyes, noses, mouths and buttons down their fronts.
Arrange them on the lightly greased baking sheets and bake for 10-15 minutes or until the biscuits feel firm when lightly pressed with a fingertip.
Leave the biscuits to cool on the baking sheets for a few minutes before transferring them to a wire rack.
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