This is the BEST easy Gingerbread recipe you will ever make and it's so good you will want to make it all year round and not just as Christmas - I promise!! Thermomix instructions are also included.
Servings: 24- Approximately
1/4cupof golden syrup
1/4(55g) cupof brown sugar
1 1/2tablespoonsof ground ginger
1teaspoonof bicarbonate of soda
125gof butter - chopped into cubes
2 1/4cups(335g) of plain flour
Preheat your oven to 180 degrees celsius and line two trays with baking paper.
In a small heatproof bowl, combine the golden syrup, sugar and spices and place over a saucepan of boiling water. When the sugar has dissolved, stir through the bicarb soda and remove from the heat when the mixture begins to bubble.
Transfer to a large bowl and stir through the chopped butter.
Add the egg and 1 cup of sifted flour and stir with a knife to combine. Add the remaining flour and continue to mix with a butter knife until a dough forms.
Turn the dough onto a floured bench and lightly knead until it’s smooth and soft. Divide into two halves and cover with cling wrap before popping into the fridge for 30 minutes.
Remove dough from the fridge and roll each portion between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 - 11 minutes - please note baking times will vary depending on the size of the cutter used.
Allow the gingerbread to completely cool before decorating if you wish or transfer to an airtight container.
Please note the time it takes to bake your Gingerbread will be impacted by the size of the cutter that you use.