Gingerbread
| Serves: | 6 |
|---|---|
| Preparation time: | 30 minutes plus cooling time |
| Cooking time: | 20-25 minutes |
Ingredients
- 140g Président Slightly Salted Butter, softened
- 75g Billington’s Golden Granulated Sugar
- 130g Allinson Wholemeal Plain flour
- 20g cornflour
- 4 tsp ground ginger
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 egg, beaten
- Silverspoon Cakecraft Decorations
Equipment
- Gingerbread Men cutters
- Rolling pin
- Pyrex Non-Stick Baking Tray
Method
- Heat the oven to 180°C (350°F Gas 4)
- Grease the Pyrex Non-Stick Baking Tray with some butter or cover with a baking mat
- Cream the butter and sugar together until mixture turns white
- Sift the flour and ginger into the mixture and Fold in gently
- Stir in the beaten egg and Vanilla Extract and Mix to a firm dough.
- Knead lightly then wrap in cling film and Chill for at least 2 hours
- Roll out the mixture on a floured table until approx ¼ “ thick then cut out gingerbread shapes. Place on the baking tray.
- Bake for 20-25 minutes until golden Brown, leave to firm then transfer to a wire rack to Cool
- Decorate with icing / chocolate buttons if you wish
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