Half-Sugar Festive Gingerbread Shapes
Updated: Jul 13
This recipe uses half the sugar of other gingerbread recipes and is great for baking with children. Use gingerbread-men cutters, love hearts or stars to make a fun and delicious lunchbox or after school treat.
Makes approximately 24 shapes
Preparation time is approximately 10 minutes (+ 15 mins chilling time)
Cooking time is approximately 15 minutes
350g plain flour
1teaspoons of bicarbonate of soda
2 teaspoons of ground ginger
1 teaspoon of ground cinnamon
125g butter, cubed
100g light soft brown sugar
1 large egg, lightly beaten
3 tablespoons of golden syrup
How to make your festive gingerbread shapes
Mix together the flour, bicarbonate of soda, ginger and cinnamon in a large mixing bowl. Add the cubes of butter and mix /rub together with your hands until the mixture looks like breadcrumbs. Stir in the sugar.
Add the egg and syrup and mix with wooden spoon (or your hands) until a dough-like consistency. Tip the dough out onto a floured, flat surface and kneed briefly until smooth. Wrap in cling film and chill in the fridge for 15 mins.
Preheat the oven to 160C. Line 2 baking trays with grease proof paper. Roll the dough out to 1/2 cm thickness (1/2 inch). Using the cutters, cut out chosen shape and place on baking trays, leaving a 1 cm gap between each shape.
Bake for 12-15 mins until lightly golden brown. Cool and enjoy.
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