Sunday, May 29, 2011

Gingerbread biscuts

We spent a rainy afternoon baking together. This recipe is fool proof and delicious from my favourite recipe book by David Herbert.

I love cooking with children, it opens so many literacy and numeracy learning opportunities for them.

Gingerbread Biscuits
(Makes 24-30, depending on size of cutters)
  • 125 g unsalted butter, chopped
  • 1 egg, lightly beaten
  • 2 cups plain flour
  • 1/4 cup of SR flour
  • 1/4 cup golden syrup
  • 1/3 cup brown sugar 
  • 1 tbs ground ginger
  • 1/2 tsp mixed spice
  • Pinch of salt
  • 1 tbs bicarbonate soda
  1. Place the butter, golden syrup and sugar in a small saucepan over low heat. Cook, stirring, until the butter has melted and the mixture is smooth. Remove from the heat and allow to cool.

  2. Sift both flours, the bicarb of soda, the spices and a pinch of salt into a large mixing bowl and make a well in the center. Pour in the melted butter and the beaten egg and mix well

  3. Turn out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and put in fridge for 30 mins.

  4. Preheat oven to 170 degrees c. Line two oven trays with baking paper.

  5. Roll out dough between two sheets of baking paper the thickness of 5mm. Cut out shapes with a cookie cutter and bake for 8-10 mins or until firm and golden brown. Allow to cool on wire rack. 

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