gin­ger­bread dough

makes 2 por­tions | prep 15 mins (+ 5 mins cool­ing & 1 hour chill­ing time) | cook­ing 5 mins - - WEEKEND -

100g ( 12⁄ cup, firmly packed) brown sugar 125ml ( 12⁄ cup) golden syrup 50g but­ter 340g (21 ⁄ 4 cups) plain flour 75g ( 12⁄ cup) self-rais­ing flour 11 ⁄ 2 tbs ground gin­ger 11 ⁄ 2 tsp mixed spice 1 tsp ground cloves 12⁄ tsp bi­car­bon­ate of soda 1 egg, lightly whisked

1 Place the sugar, golden syrup and but­ter in a saucepan over low heat. Cook, stir­ring, for 3-5 min­utes or un­til the but­ter is melted and sugar is dis­solved. Set aside for 5 min­utes to cool slightly. 2 Com­bine the flours, gin­ger, mixed spice, cloves and bi­carb in a large bowl. Add the sugar mix­ture and egg. Stir un­til com­bined. Turn the dough onto a lightly floured sur­face and knead un­til smooth. Di­vide into 2 por­tions. Shape into discs. Cover with plas­tic wrap. Place in the fridge for 1 hour to rest be­fore us­ing.

make ahead !

To store gin­ger­bread dough, wrap up tightly in plas­tic wrap. Keep in the fridge for up to a week or store in the freezer for up to 2 months. Thaw in the fridge overnight and bring to room tem­per­a­ture be­fore us­ing.

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