Serves : 30
- 375g treacle or golden syrup
- 1 12 cups (250g) dark brown soft sugar
- 2/3 cup (150ml) cold water
- 150g butter, softened to room temperature
- 8 cups (1kg) plain flour
- 2 teaspoons bicarb soda
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
Preparation:15min › Cook:10min › Extra time:2hours chilling › Ready in:2hours25min
- Mix together the treacle, brown sugar, water and butter in a large bowl.
- Sift together the flour, bicarb soda, salt and spices. Add to sugar mixture and mix together well to make a dough. Cover and refrigerate for 2 hours.
- Preheat the oven to 180 degrees C. Lightly grease 2-3 baking trays.
- Divide dough in half. Roll out dough to 5mm thickness on a floured surface. Using a floured gingerbread man pastry cutter cut out 30 shapes and place about 5cm apart on baking trays. Bake, in batches if necessary, for 10 to 12 minutes. Cool slightly, lift onto wire racks to cool and decorate with icing of your choice.
This is a very tasty recipe. I had a hard time w/ the dough at first, a little dry, I just wet my hands with a little water while kneeding, until the dough became rollable, then it was great. Careful not too overbake, or they will become rock hard! But when they are baked just right, these where very very tasy! - 21 Jul 2008
I used this recipe for my first time ever making gingerbread, and I found it very easy to follow and the results were delicious! even though I forgot to add the salt, woops! The only thing I found odd was in step 1 we're told to pre-heat the oven, but then in step 3, you have to leave the mix in the fridge for 2 hours?? I can't afford to use that much gas - 14 Sep 2011
be careful with the syrup. 375ml is not 3 cups. i kept having to add flour to dry it up. i ended up doubling the receipe to even it out. worked out great. nice receipe. - 10 Apr 2009