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Ginger Bread
The perfect blend of crisp and gooey gingerbread, makes 25 gingerbread men. Roll thivker for more goo, and thinner for more crisp.
Serves 25 | Takes 40 mins
Original recipe:
dessert
Ingredients
125g stork dairy free spread block
100g dark muscuvado sugar
4 tbsp golden syrup
325g plain flour
1 tsp bicarbonate of soda
4 tsp ground ginger
Method
Melt the spread, sugar, and syrup in a pan, stirrin occasionally, then remove from the heat.
Sieve all powders into a mixing bowl and stir in the melted ingredients, until you have a firm dough.
Pre-heat the oven to 170C (fan)
Roll out to ~0.5cm on a floured surface, if using cookie cutters, dip them in flour before each cut to prevent sticking.
Place the cookies on baking trays lined with baking paper.
Cook for ~10 minutes, until lightly browned.
Cool on a rack, wait until completely cool if decorating.
