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Easy gingerbread recipe - for biscuits and houses! from HildaW |
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Ingredients75g margarine or butter2 rounded tbsp golden syrup 50g brown sugar 200g plain flour 1-2 level tsp ground ginger (to taste) 1 level tsp mixed spice Sparse half tsp baking powder - the less you use the less the mixture rises and deforms so if you want crisp clean shapes be mean with it. |
Handy HintThis is great for children to use because it never really spoils - can be re-rolled right to the last little bit. Cook on baking parchment @ 170 C in a fan oven. Small shapes only need about 10 mins, large a little more. You can cut holes and add broken boiled sweet for window panes. Make hanging holes with a sharp tool when they come out of oven and are still soft. They crisp up as they cool. Will keep a good week in an air tight tin. |
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Method1. Heat marg/butter with syrup and sugar in a small saucepan untill mixed and melted but not boiling.2. Sift spices and flour into a large bowl. 3. Mix the baking powder with a little cold water and add this to the warmed marg/sryrup/sugar mixture. 4. Add this, now frothing, mixture to the flour and mix to a dough. Let this cool for about an hour and then use as needed for biscuits or houses. If it gets too dry add a little water. If its too wet add a little flour. It's pretty foolproof. |
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