Julie Goodwin’s Gorgeous Christmas Gingerbread is the perfect way to get into the festive spirit. Get the kids baking with you.
Makes about 36 medium sized Christmas gingerbread shapes
Preparation time 10 minutes
Cooking time 10 minutes per batch
INGREDIENTS
3 cups plain flour
1 ½ cups caster sugar
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon bicarb soda
200g butter, melted
1 tablespoon golden syrup
1 egg, lightly beaten
METHOD
1 Preheat oven to 180°C
2 Combine dry ingredients in a large bowl
3 Combine wet ingredients in a small bowl. Stir the wet into the dry ingredients.
4 Wrap in Glad wrap and refrigerate for 15 minutes. Roll dough out between two sheets of baking paper to a thickness of about 3mm. Cut out with Christmas-shaped cookie cutters and lift with a palette knife onto lined baking trays
5 Bake for 10 minutes or until golden brown. Remove from the oven and cool on a wire rack. Biscuits must be completely cool before icing
The Carousel thanks Julie Goodwin for this Christmas Gingerbread recipe
