German style gingerbread recipe
German Style Gingerbread recipe
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|2 ½ tbsp||golden syrup, warm container in hot water for several minutes in advance|
|110 g||brown sugar|
|1 medium||egg, yolk only|
|225 g||plain flour|
|1 tsp||baking powder|
|3 tsp||ground ginger|
|½ tsp||ground cinnamon, optional|
|icing, mixed peel, glacÚ cherries etc as decoration|
Quantity made will depend upon the shapes and sizes selected.
Preheat oven to Gas Mark 4, 180░C, 350░F.
Cream butter and sugar in a bowl and then add yolk. Beat in the syrup.
Sieve remaining ingredients together and slowly add to butter mixture. Mix to combine and knead to a dough. Form dough into a ball, wrap in cling film and chill in the refrigerator for an hour.
Lightly flour the work surface and rolling pin and roll out pastry to about 3/8 inch or 1cm thick. Cut into shapes with a biscuit or gingerbread cutter.
Place shapes on a greased baking tray, allowing about an inch, 2-3 cm separation and bake for about 12 minutes.
Allow to cool slightly for several minutes and remove using a spatula.
Allow to cool on a wire rack and decorate when cold.
ca. 1 hr 30 min
Grade of difficulty:
Calories per portion:
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