- 125g butter, softened
- 1/2 cup brown sugar
- 1/2 cup golden syrup
- 2 1/2 cups plain (all-purpose) flower, sifted
- 2 teaspoons ground ginger
- 1 teaspoon bicarb soda (baking soda)
Preheat oven to 190C. Place the butter and sugar in a bowl and beat with electric beaters until light and creamy.
Add the golden syrup, flour, ginger and bicarb soda and mix to form a smooth dough.
Refrigerate for 10 minutes or until the dough is firm. Roll out the dough between sheets of non-stick baking pater to 4mm thick.
Cut out shapes from the dough using a gingerbread man cookie cutter. Place on baking trays lined with non-stick baking paper. Bake for 8 - 10 minutes or until golden brown. Cool on trays
(Will post my photos after I have made this years batch)