About this recipe:This is the only recipe I have ever used for gingerbread. Hope you like it too!
125g margarine or butter
90g (½ cup) brown sugar
155g (½ cup) golden syrup or molasses
1 egg yolk
250g (2 cups) plain flour, sifted
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg
Prep:15min › Cook:10min › Extra time:5min › Ready in:30min
In a large bowl, cream the margarine (or butter) and sugar until smooth. Stir in the golden syrup (or molasses) and egg yolk.
Combine the flour, salt, baking powder, bicarbonate of soda, cinnamon, cloves, ginger, and nutmeg. Blend into the margarine mixture until smooth. Cover and chill for at least one hour.
Preheat the oven to 175 degrees C. On a lightly floured surface, roll the dough out to ½ cm thickness. Cut into desired shapes with biscuit cutters. Place biscuits 5 cm apart on ungreased biscuit trays.
Cut into desired shapes with biscuit cutters. Place biscuits 5 cm apart on ungreased biscuit trays.
Bake in preheated oven for 8 to 10 minutes until firm. Remove from trays to cool on wire racks. Ice or decorate when cool.