INGREDIENTS

2 cups Flour

½ tsp Baking Soda

1 Tbsp ground Ginger 

1 cup Soft Brown Sugar

150g Butter

1 Egg, beaten

1 Tbsp Golden Syrup

1 Tbsp mix spices

1 Tbsp Molasses Black Syrup

ICING

Fondant Icing 

METHOD

Preheat oven to 180°C bake (160°C fan-forced). Line two baking trays with baking paper.

Place the Flour, Baking Soda, Ginger, Sugar and spices in a bowl or food processor. Add Butter and rub in with fingertips or pulse in food processor until it resembles fine breadcrumbs. Add Egg, Golden Syrup and Molasses Black Syrup. Then stir or pulse to mix. If the dough is sticky, add a little more flour until it forms a workable dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out on a lightly floured surface or between two sheets of baking paper until 5mm thick. Cut out shapes using biscuit cutters and place on trays. Form leftover dough into a ball and re-roll and repeat cutting out until dough is used up.

Bake for 8-10 minutes until it turns into golden brown. Cool on a wire rack.

Use FONDANT ICING to decorate each biscuit as you like . Make your own GINGERBREAD COOKIES to stock your table all day long. 

By ,

Aruna Yatigammana (AKY Chef) 

Founder / Owner of Pastry Wheel NZ