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)
Method: 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.
~This post may contain affiliate links and I'll earn a small commission if you shop through them. There is no extra cost to you. This is how we help support our family and continue to bring you amazing content. To learn more see the affiliates disclosure here.~