“Too Good To Leave Till Christmas” Gingerbread

Ingredients                      

4 1/2 cups SR flour                                                 3 tspn ground ginger

2 tspn ground cinnamon                                       1 1/2 tspn ground cloves

1 tspn ground nutmeg                                           185 g butter, chopped

1 cup dark brown sugar, firmly packed                1/2 cup treacle

2 eggs, lightly beaten

Method

1. Preheat oven to 180˚C (160˚C fan-forced).
2. Process flour, spices and butter until crumbly.
3. Add sugar, treacle and enough egg to ensure mixture is just combined.
4. Knead dough, on a floured surface until smooth.
5. Refrigerate for at least an hour.
6. Cut into desired shapes, place on a baking tray and check after baking for 8 mintues.

Tips:

For the spices, used heaped teaspoons, and I mean heaped, at least a full  quarter of a teaspoon.

I always use CSR Dark Brown Sugar because I have found it gives a much better colour to the gingerbread than regular brown sugar.

Melted boiled lollies work brilliantly as stained glass windows for a gingerbread house.

Merry Christmas, Buone Feste Natalizie, Nadolig Llawen, Chuc Mung Giang Sinh and

Feliz Navidad