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Julie Goodwin’s Gorgeous Christmas Gingerbread

Julie Goodwin's Gorgeous Christmas Gingerbread

Makes about 36 medium sized Christmas gingerbread shapes
Preparation time 10 minutes
Cooking time 10 minutes per batch

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

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
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 recipe

Written by TheCarousel

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