RECIPE / GINGERBREAD

Sometimes all you need is a lick of paint to freshen up your house for sale. But in other instances, investing in a serious overhaul will translate to serious money come sale-day.

gingerbread
gingerbread.jpg

INGREDIENTS

  • 150g Western Star Chef’s Choice Unsalted butter, cubed
  • 1/2 cup (125ml) golden syrup
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 teaspoon bicarbonate of soda
  • 3 cups (450g) plain flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1 egg, lightly whisked
  • Writing fudge, to decorate
  • Rainbow choc chips, to decorate

 

aaron-burden-161807.jpg

METHOD

Preheat oven to 180°C. Line 2 large oven trays with baking paper.

Place butter, golden syrup and sugar in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Remove from heat. Add bicarbonate of soda and stir to combine. Transfer to a large heatproof bowl. Set aside to cool.

Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture. Add the egg and stir until combined. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into two portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.

Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 6-7cm Christmas pastry cutters, cut shapes from dough, re-rolling scraps. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining gingerbread portion.

Bake in preheated oven, 1 tray at a time, for 8 minutes or until just firm to touch. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. Decorate gingerbread using writing fudge and rainbow choc chips, if desired.

 

 

Let us know if you use the recipe and how they turn out @harrisrealestate

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