Cook Time | 5 minutes |
Servings | cookies |
Ingredients
- 60 grams Butter
- 1/4 cup Brown Sugar
- 1 teaspoon Ginger Ground
- 1/2 teaspoon Bi Carbonate of Soda
- 1/2 teaspoon Cinnamon Powder ground
- Pinch Cloves ground
- 1 1/2 tablespoons Treacle or Golden Syrup
- 1 Egg Whites lightly whisked
- 1 1/3 cups Plain Wholemeal Flour
- Icing and Lollies to decorate
Ingredients
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Instructions
- Put the butter, sugar, ginger, bicarbonate of soda, cinnamon and cloves in a medium bowl. Using electric beaters beat until well combined, occasionally scrapping down the sides of bowl. Add treacle, egg white. Beat until well combined. Add the flour in 2 batches, mixing well after each addition.
- Preheat oven to 170c ( fan-forced). Line 2 baking trays with baking paper. On a lightly floured surface, roll out dough until 5 mm thick. Using a 7.5 cm gingerbread-man cutter of choice, cut out 25 shapes, re-rolling scraps, as necessary. Arrange about 2.5 cm apart on the trays.
- Bake for 5 minutes or until firm. Set aside on trays for 5 minutes. Transfer to wire racks to cool completely.
- Decorate with icing and lollies, if desired.
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