Well its almost Christmas Eve and I though I would share my favourite gingerbread biccy recipe. Always goes down well with a dram of whisky for the adults and milk for Santa and all kids under the age of drinking. LOL. Thats all under 21 cause we adults enjoy a wee tipple at the festive time of the year (and of cause if we have spare ice, need a restful nightcap, add to the chrissy pudding, need to medicate and more) You only need an hour from whoa to go.
Takes about 20 minutes to prepare the cookie mix (plus 20 minutes refrigeration time) and cutting out and 10 minutes to cook them. Even less to eat them. nomnomnom. Makes about 20 biscuits
1/2 cup brown sugar
125g softened unsalted butter
1 egg - kindly donated by my own Miss Henny Penny
2 1/2 cups plain flour
1 teaspoon bi-caronate soda
2 teaspoons ground ginger
3 tablespoons golden syrup
Icing to decorate or small lollies for children
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| Picture borrowed from the internet |
1. Preheat oven to 180 degrees celcius
2. Cream brown sugar and butter together till light and
fluffy. Beat in egg until mixed thru
3. Sift plain flour (I don't but I know other will), bicard soda
and ginger together. Add to creamed mixture.
4. Stir in golden syrup and mix well.
5. Turn your dough out onto a lightly floured board and
knead lightly for a few minutes. Wrap in cling wrap and
refridgerate/chill for 20 minutes.
6. Take mixture out of fridge and roll out mixture until
its about 5mm thick.
7. Cut the gingerbread into shapes such as stars,
angels men or and shape you wish.
8. Bake on trays in oven covered with baking paper
for 10 minutes.
9. When cool decorate how you like, or just munch them
before the kids get to them :))
Enjoy
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