Ingredients
- 2 cups of Gluten Free Plain Flour
- 125g of butter, softened
- 1/2 cup of sugar
- 1 egg yolk
- 1 tsp of bicarb soda
- 1 tsps of ground ginger
- 2 1/2 tablespoons of golden syrup
- 1 tablespoon of milk
Method
- Put the golden syrup into a bain-marie and heat til soft.
- Cream butter and sugar in mixer until creamy and light.
- Add egg yolk into sugar, butter mixture and beat well.
- Gradually add the flour, ginger, bicarb soda, and warm syrup and mix well.
- The mixture will be the consistency of bread crumbs, start kneading and sticking the mixture together. Add the milk to the dough to make it stick together and knead into a better consistency.
- Wrap the dough in glad wrap and leave to cool in the fridge.
- Heat the oven (fan forced) to 180 degrees Celsius.
- When dough is cool, roll out onto a bench dusted with flour (gf) and roll with a rolling pin in an even approximately 5mm thick dough. Use cookie cutters in whatever shape you like and place biscuits onto greased trays.
- Bake gingerbread in oven for 15minutes.
- Leave to cool on trays for 5 minutes.
- Feel free to decorate the gingerbread with icing or serve as is.
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