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Directions Preparation:15min › Cook:10min › Extra time:5min › Ready in:30min
In a large bowl, cream the margarine (or butter) and sugar until smooth. Stir in the golden syrup (or molasses) and egg yolk.
Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Blend into the margarine mixture until smooth. Cover and chill for at least one hour.
Preheat the oven to 180 degrees C. On a lightly floured surface, roll the dough out to 1/2cm thickness. Cut into desired shapes with biscuit cutters. Place biscuits 5cm apart on ungreased biscuit trays.
Bake in preheated oven for 8 to 10 minutes until firm. Remove from trays to cool on wire racks. Ice or decorate when cool.
Fabulous recipe! I've made this a couple of times with a few fun spicy tweaks. I don't think you can top this recipe! I cooked them for about 8-9 minutes to keep them a little on the soft side. I have also made the dough and kept it refrigerated for 18 or so hours and they still turned out great! - 26 Dec 2010
I used only 1/2 a teaspoon of cloves, but added 1/2 a teaspoon of cardamom. The best bit though was the 3/4 teaspoon of fresh ground black pepper I added, bit of a subtle zing! - 26 Dec 2010
Great and easy recipe. I like a bit of spice in my gingerbread so its nice to find a recipe that has that in mind. I used some small bite sized cookie cutters and got a batch of 86 cookies. My friends especially liked the Kahlua icing that I dipped them into with a chocolate Smartie to finish them off. They couldn't stop eating them throughout the night.
I also made another batch for myself where I added a dash of ground Cardamon for a lovely exotic flavour (not too much!) and added a bunch of Blackcurrants so that they didn't need to be iced. Great with a cup of tea! - 19 Jan 2010