Gingerbread

prep. time: 45 minutes plus cooling time
cooking time: 25 minutes
makes: 12-15
Ingredients:
125g butter, chopped
1/2 cup brown sugar
1/4 golden syrup
1 egg yolk
1 3/4 cup plain flour
2 tsp ground ginger
1 tsp bicarbonate soda

Method:
1. Beat eggs and sugar in an electric mixer until pale and creamy. Add syrup and egg yolk and beat until combined. Add sifted flour, ginger, bi-carb soda and beat until well combined, forming a ball
2. Knead on a floured surface until smooth. Cover and refrigerate for 30 minutes or longer (i tend to make it the day before and bake it the next day)
3. Preheat the oven to 180C.
4. Roll out dough on floured surface or cut slices from dough. Cut out shapes with cookie cutters and place onto baking trays lined with baking paper. (then don’t spread much so you can put them quite close together)
5. Bake for 10-12 minutes or until lightly golden. Stand for 5 minutes before transferring to a wire rack to cool