I made a lot of gingerbread this holiday season! Once we tripled the batch and it wouldn't fit into the mixer anymore.
I thought I'd share the recipe that I've been using, and perhaps you can enjoy it next Christmas, or maybe 'just for'. :)
* Melted butter, to grease * 125g butter, at room temperature * 100g (1/2 cup, firmly packed) brown sugar * 125ml (1/2 cup) golden syrup * 1 egg, separated * 375g (2 1/2 cups) plain flour * 1 tbs ground ginger * 1 tsp mixed spice * 1 tsp bicarbonate of soda * Plain flour, to dust
1. Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease. 2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc shape. Cover with gladwrap and place in the fridge for 30 minutes to rest.
3. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use cutters to cut out shapes (we used star shapes). Place on trays about 3cm apart. Repeat with any excess dough. 4. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool. If you want to, decorate the gingerbread with icing.
This blog was originally created to document my trying to help out my best friend in his endeavours to get back to Australia.
It now talks about the websites we work on together, my life, the books I read, student teaching, Australia in general, and anything else I can think of.
He and I drink tea together. I'm going to miss it a lot.
Want to ask me a question about Australia or teaching? Feel free to comment and ask!