2 lb (900 g) flour
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
225 g (1/2 lb) 1 cup butter
2 cups (450 g) 1 lb soft brown sugar
1 lb (450 g) golden syrup (substitute light corn syrup)
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
225 g (1/2 lb) 1 cup butter
2 cups (450 g) 1 lb soft brown sugar
1 lb (450 g) golden syrup (substitute light corn syrup)
method
1. Sift the flour, baking powder and ginger into a bowl.
2. Rub in the butter, then mix in the sugar.
3. Warm the syrup and stir into the ginger mixture. Leave overnight.
4. The next day, roll out the dough thinly and cut into shapes or gingerbread men with biscuit cutters.
5. Place on greased baking sheets and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 15 minutes.
6. Watch the gingerbreads because they will burn easily.
2. Rub in the butter, then mix in the sugar.
3. Warm the syrup and stir into the ginger mixture. Leave overnight.
4. The next day, roll out the dough thinly and cut into shapes or gingerbread men with biscuit cutters.
5. Place on greased baking sheets and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 15 minutes.
6. Watch the gingerbreads because they will burn easily.
serving amount
makes 20 - 24
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