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St John's

Church Of England Academy

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Tudor gingerbread:2012-2013

Gingerbread


Ingredients:
350g (12oz) plain flour
1 level teaspoon bicarbonate of soda
2 level teaspoons ground ginger
100g (4oz) butter
175g (6oz) light muscovado sugar
4 tablespoons golden syrup
1 large egg, beaten

Method:
1. Pre-heat the oven to 190C/ fan 170C gas 5.  Lightly grease 3 baking trays.
2. Measure the flour , bicarbonate of soda and ginger into a bowl.  Rub in the butter with your finger tips until the mixture resembles fine breadcrumbs, then stir in the sugar.  Add the golden syrup and beaten egg and mix to form a smooth dough, kneading lightly with the hands towards the end.
3. Divide the dough in half and roll out one half onto a lightly floured work surface to a thickness of about 5mm (1/4 in).  Cut out into shapes of your choice and place them onto the prepared baking trays.  Repeat with the remaining dough.
4. Bake in the pre-heated oven for about 10 - 12 minutes until they become a slightly darker shade.  Cool slightly then lift on to a wire rack and leave to cool completely.

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