Gingerbread

125g brown sugar

180g butter

300g treacle

1 tbsp ginger ground

¼ tsp salt

500g plain flour

½ tsp bicarb

In a mixer cream together the sugar, butter, treacle, ginger and salt until fluffy.

For a bit more spice, add nutmeg and cinnamon to taste (optional).

Add the flour and bicarb, and mix until combined.

The dough is ready to use immediately (no need to rest).

Roll dough out to around 3 mm, and cut to desired shapes.

Bake at 160°C, for <10?> minutes, or longer if shapes are large

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].