Ginger Bread

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Kitchen TreasuresPosted by Kitchen Treasures

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Ingredients

For Ginger Bread

 

  • 350g – Plain Flour
  • 1 tsp – Baking Soda
  • 125g – Butter
  • 175g – Brown Sugar
  • 1 – Egg
  • 2 tsp – Kitchen Treasures Ginger Paste
  • 1 tsp – Cinnamon Powder
  • 4 tbsp – Golden Syrup

For Golden Syrup

 

For first step:

 

  • 1/2 cup – white granulated sugar
  • 3 tbps – water

For second step:

 

  • 2 1/3 cups – White granulated sugar
  • 2 slices – Fresh lemon
  • 1 ½ cups – Hot water

 

Preparation

To make Golden Syrup

 

Step1(First step ingredients)

Add 1/2 cup white granulated sugar and 3 tbps water into a saucepan. On medium heat, Stir until the sugar dissolves and the sugar starts to turn caramel color (caramelise the sugar until a dark golden colour.

 

Step2(Second step ingredients)

Add 2 1/3 cups of White granulated sugar and 2 slices of fresh lemon and 1 ½ cups of hot water in the same saucepan, stir well until the sugar dissolves. Place it on a medium low heat (allow to simmer gently for 45 minutes).

 

Step3

After 45 minutes turn the stove off and let the syrup cool down. Then strain syrup into a sterilized jar and allow it to cool completely. (Allow the syrup to set for a day so it can thicken more before you use).

 

To make Ginger Bread

 

Step1

Mix together the flour, baking soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mixture looks like breadcrumbs. Stir in the brown sugar also.

 

Step2

Beat the egg and golden syrup together and add to the food processor and beat until the mixture clumps together. Take the dough out, mould it is until smooth (like chapatti dough) wrap it in Clingfilm and leave to chill in the fridge for 15 minutes.

 

Step3

Preheat the oven to 180C or 350F. Line two baking trays with baking paper. Roll the dough out to a on a lightly floured surface (as you do for chapatti).Using cutters, cut out the gingerbread shapes as you like and place on the baking tray.

 

Step4

Bake for 12-15 minutes (lightly golden-brown). Leave on the tray for 10 minutes and then move to finish cooling.

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