A - this is for you
125g unsalted butter (I use Stork Bake)
1/2 cup soft brown sugar
1/3 cup syrup
1 egg
2 cups cake flour
1/3 cup self raising flour
1 Tablespoon ground ginger (I use mixed all spice)
1 teaspoon bicarb
Method:
Line two or three baking trays with baking paper. Beat in mixer or using hand electric beaters butter, sugar and syrup til light and creamy. Add egg and beat well.
Sift in the flours, ginger and bicarb. Use a knife to mix til well combined. Gather dough into a ball and knead gently on a floured surface til smooth but don't over handle or it becomes tough.
Roll out dough to about 1/2 cm onto a piece of baking paper over a large board and refrigerate for 15min. Preheat oven to 180. Cut shapes
Bake for 10 to 12min. Cool and decorate.
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