Gingerbread

This yummy treats are fun and easy to make. Chilling the dough makes it easier to work with, so you can get creative with the cutting. Make the cookies to any shape you like!

  • 90 g Organic Butter
  • 1 T ground ginger
  • 1 T ground cinnamon
  • 1 t baking soda
  • 1 t fresh ginger (grated )
  • 115 g soft brown sugar (or evaporated cane juice)
  • 175 ml golden syrup
  • 500 g plain flour*
  • pinch of salt
  • 2 eggs, lightly beaten

In a heavy based pan, melt the sugar, golden syrup, butter, spices and ginger over a low heat, stirring constantly. Take off the heat, and set aside to cool for a few minutes. Quickly stir in the baking soda, and keep stirring while the mixture becomes light and fluffy.

Place the flour and salt in to a large mixing bowl. Make a well in the middle and add the eggs. Gradually add the syrup, stirring until all of the flour is incorporated and you have a dough that comes together. Form the dough into a ball and wrap with plastic or place into a plastic bag, and chill in the fridge for at least one hour.

Heat the oven to 180°C. On a lightly floured surface, roll the dough thinly. Cut into shapes, either free form with a knife or with a metal cookie cutter. Place on trays that have been lined with baking paper, and bake for 10 minutes. Let cool for 5 minutes on the tray before removing to cool on a wire rack.

These cookies soften easily if left out, so store in an airtight container.

Yield
12
Prep Time
45 minutes

Notes

* this recipe was made using organic plain wheat flour, but plain spelt flour would work fine, or you can try using a mixture of other flours to suit your preference.