 |
Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 40 |
|
This recipe makes a large batch that can be made about a week ahead of time for Christmas or just cut into rounds for eating with coffee at any time of the year. Hide them though, because I often end up having to make more at the last minute! You can play an after Christmas lunch game where a grown up gets to hide and call Run Run as Fast as you can, You can't catch me I'm the Gingerbread man . Naturally he gets caught and has to give a gingerbread man to all who catch him. Good exercise! You could use all plain flour for a harder cookie or add 1 tsp baking powder if you don't have self raising flour. I have just finished making a batch and got 20 large men and 24 small biscuits. Ingredients:
250 g unsalted butter |
1 cup granulated sugar |
2 teaspoons granulated sugar, for sprinkling |
1 cup golden syrup or 1 cup honey |
2 eggs, separated into yolk and white |
1 teaspoon vanilla extract |
3 cups plain flour |
2 cups self raising flour |
3 teaspoons ground ginger |
3 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground cloves |
Directions:
1. Cream the butter and sugar until fluffy.
2. Add egg yolks.
3. Add Golden Syrup or honey.
4. Add vanilla extract.
5. Beat thoroughly.
6. In another bowl combine all dry ingredients and mix.
7. Add to creamed mixture about a cup at a time.
8. Knead lightly with floured hands towards the end.
9. The dough will be quite soft but should hold its shape.
10. Cut into 4 pieces and refrigerate for half an hour.
11. Take out a quarter of the mixture and lightly knead on a floured surface then roll out about 1/4 inch thick.
12. Cut into'men' with cookie cutters or into circles if preferred.
13. I use an egg lifter to help get them onto the baking trays.
14. Lightly beat the egg whites and brush over the shapes then sprinkle with a little granulated sugar.
15. Bake at 180 degrees C for 12 to 15 minutes depending on the size you make.
16. They should be golden brown.
17. Cool, then store in airtight container with a lining of kitchen paper to keep them crisp.
|
|