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Our multi-talented accountant, Sarah, bakes a mean gingerbread for Christmas, giving them as gifts to friends and family. Bake them a little longer and they also make great tree decorations. Talk about multi-tasking!
125g butter, softened
1/2 cup brown sugar
1/2 cup golden syrup
2 + 1/2 cups plain flour, sifted
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
Icing sugar, sifted, for dusting
Pre-heat oven to 190oC.
Place butter and sugar in the bowl of an electric mixer and beat until well combined, light and fluffy.
Add golden syrup, flour, ginger and bicarbonate of soda. Mix to form a smooth dough.
Roll out the dough between sheets of baking paper to 4-5mm thickness. Using a cookie cutter, cut out desired shapes.
Bake for 8-10 minutes in the pre-heated oven until golden brown.
Remove immediately and cool on a wire rack.
Using the stencil of your choice – we used a cooling rack – dust with icing sugar.
Makes approximately 30 biscuits. Store gingerbread in an airtight container for up to one week.
Recipe by Sarah Willoughby
Fête Press Accountant