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Gingerbread Cookies

Yields1 Serving

Gingerbread Cookies

 75 g Butter
 3 ½ tbsp Golden Syrup
 60 g Brown Sugar, light and soft
 175 g Plain flour
 ¼ tsp Bicarbonate soda
 2 tsp Ground ginger

In a saucepan, combine and heat the brown butter, golden syrup, and butter together. Stir constantly with a wooden spatula until the sugar is dissolved.


In a medium bowl, combine the flour, ginger powder, and bicarbonate soda. Now pour the butter-sugar mixture into the flour mixture and combine everything either by using a wooden spatula or hands.


Cover the dough using a cling film and refrigerate it for at least an hour.


Flour the surface before rolling or use a baking sheet to roll the dough evenly. Use a cookie cutter to cut the dough into desired shapes.


Bake it at 170C for 6-12 minutes or until the edges turn crispy brown. Let it cool on a wire rack and Enjoy!