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Gingerbread

Taken from here

Screen Shot 2014-05-26 at 11.28.00 AM

Ingredients // makes 80-90 pieces (a few were eaten amid baking so I lost count)

¾ cup golden syrup

200g caster sugar

250g butter

2 teaspoons cinnamon

2 teaspoons ground cloves

2 teaspoons ground ginger

1 tablespoon citrus peel (dried orange and lemon)

2 eggs

500g plain flour

1 teaspoon salt

3 teaspoon bi-carb soda

Method:

Bring golden syrup, sugar, butter, spices and citrus peel to boil in a small saucepan over medium heat.  Cool slightly and then beat with electric beater until lighter and paler in colour.  

Beat in eggs one at the time. 

Sift flour, salt and soda together, add to the mixture and bring together to form dough.

Wrap dough with glad wrap and leave in the fridge overnight.  

Next day: Preheat oven to 200C. Roll out dough as thin as possible on a floured surface. Using cookie cutters, cut dough into desired shapes. Place onto oven trays, brush with iced water and bake in oven until brown and slightly puffy (about 7-8 minutes). 

I gather you can store these in an airtight container for a week or two but I doubt they’d last past a few days in our house. So good luck with that.

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Esta entrada fue publicada el octubre 2, 2016 por en EATERY.
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