Christmas gingerbread cookies difficulty ** #65

Makes: 35-40

Preparing time: 20 minutes 

Cooking time: 8 minutes 

Ingredients:

• 150 g unsalted butter 
• 125 ml cup golden syrup
• 110 g cup brown sugar 
• 1 teaspoon bicarbonate of soda
• 450 g plain flour 
• 1 tablespoon ground ginger 
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves 
• 1/2 teaspoon baking powder 
• 1 egg lightly whisked
• writing fudge and rainbow chocolate chips, to decorate

1.  
2. 1.   Preheat oven to 180°C. 
3. 2.   Line 2 large oven trays with baking paper.
4. 3.   Place butter, golden syrup and sugar in a medium saucepan over medium heat.
5. 4.  Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Remove from heat. 5.   Add bicarbonate of soda and stir to combine. 
6. 6.   Transfer to a large heatproof bowl. 
7. 7.   Set aside to cool.

1. 8.   Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture.
2. 9.   Add the egg and stir until combined. 
3. 10. Turn onto a lightly floured surface and gently knead until smooth. 
4. 11. Divide dough into two portions. 
5. 12. Shape each portion into a disc and cover with plastic wrap.
6. 13. Place in the fridge for 45 minutes or until firm.

1. 14. Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 6-7cm Christmas pastry cutters, cut shapes from dough, re-rolling scraps.
2. 15. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining gingerbread portion.
3. 16. Bake in preheated oven, 1 tray at a time, for 8 minutes or until just firm to touch. 
4. 17. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely.
5. 18. Decorate gingerbread using writing fudge and rainbow choc chips, if desired.

19. Enjoy:-)