Donna Hay's Modern Classics Book 2 came to the rescue again today. (check out that price tag. I couldn't go past it!)
B decided that he simply needed to make gingerbread thingies. I halved the recipe and reduced the amount of sugar. For that reason I have omitted the icing part.
125g butter, softened
1/2 c brown sugar
1/2 c golden syrup
2 1/2 c plain flour, sifted
2 teaspoons ground ginger (we had none so we used cinnamon)
1 teaspoon bicarbonate of soda
Preheat oven to 190°c. Place the butter and sugar in a bowl and beat with electric beaters until light and creamy. Add the golden syrup, flour, ginger and bicarb and mix to form a smooth dough.
Refridgerate for 10 minutes or until the dough is firm.
Roll out the dough between sheets of non-stick baking paper to 4mm (1/4 inch) thick. Cut out shapes from the dough using a gingerbread man cookie cutter (or giraffe, frog, hearts and stars as we did). Place on baking trays lined with baking paper. Bake for 8-10 minutes or until golden brown. Cool on trays. Makes 25.
B decided that he simply needed to make gingerbread thingies. I halved the recipe and reduced the amount of sugar. For that reason I have omitted the icing part.
125g butter, softened
1/2 c brown sugar
1/2 c golden syrup
2 1/2 c plain flour, sifted
2 teaspoons ground ginger (we had none so we used cinnamon)
1 teaspoon bicarbonate of soda
Preheat oven to 190°c. Place the butter and sugar in a bowl and beat with electric beaters until light and creamy. Add the golden syrup, flour, ginger and bicarb and mix to form a smooth dough.
Refridgerate for 10 minutes or until the dough is firm.
Roll out the dough between sheets of non-stick baking paper to 4mm (1/4 inch) thick. Cut out shapes from the dough using a gingerbread man cookie cutter (or giraffe, frog, hearts and stars as we did). Place on baking trays lined with baking paper. Bake for 8-10 minutes or until golden brown. Cool on trays. Makes 25.
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