Basic Gingerbread

Source: Coles Magazine December 2015  - Page 65

Makes 40 - Prep 30 min - Cooking 20 min

 150g butter, softened
 1/2 cup (110g) brown sugar
 1/2 cup (125ml) golden syrup
 1 Coles Brand Australian free range egg
 3 cups (450g) plain flour
 1 tablespoon ground ginger
 1 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1/4 teaspoon ground cloves
 330g pkt bought royal icing (optional)

  • Preheat oven to 180C. Line 2 baking trays with baking paper.
  • Combine the butter, sugar and golden syrup in a saucepan over medium heat. Cook, stirring, for 3-5 mins or until the butter melts and the sugar dissolves. Set aside for 30 mins to cool.
  • Transfer the butter mixture to a medium bowl. Add the egg and whisk to combine. Stir in the flour, ginger, cinnamon, nutmeg and cloves. Turn onto a lightly floured surface and knead until smooth. Cover the dough with plastic wrap and place in the fridge for 30 mins or until firm.
  • Divide dough into quarters. Roll each portion out on a lightly floured surface to a 3mm-thick disc. Cut out your desired shapes. Place on the lined trays. Bake, swapping trays halfway through cooking, for 10-12 mins for smaller shapes or 12-15 mins for larger shapes, or until light golden. Set aside on trays to cool completely.
  • To decorate, prepare icing following packet directions. Place in a piping bag fitted with a 2mm plain nozzle. (Alternatively, place in a sealable plastic bag and snip off 1 corner). Pipe onto biscuits. Set aside for 30 mins to set.

Vic Lic

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