9 April 2012

Gingerbread

Preparation time: 20 minutes Cooking time: 10 minutes Total time: 30 minutes

Makes: 25 gingerbread people

Ingredients 125g unsalted butter 100g dark muscovado sugar 4 tbsp golden syrup 325g plain flour 1 tsp bicarbonate of soda 2 tsp ground ginger

Method Preheat the oven to 170°C, gas mark 3. Line baking trays with baking parchment. Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat. Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough. Turn out onto a lightly floured surface and roll to a thickness of about 5mm. Dip biscuit cutters into flour before cutting the dough, or cut around templates. Place the shapes onto the lined baking trays and bake, in batches, for 9-10 minutes until light golden brown. Remove from the oven. When completely cool, decorate with the icing. The gingerbread biscuits can be stored in an airtight container for up to two weeks.

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