Gingerbread dough Recipe
Ingredients
100g butter, chopped
200g (1 cup, firmly packed) brown sugar
250ml (1 cup) honey
2 eggs, lightly whisked
600g (4 cups) plain flour, sifted
150g (1 cup) self-raising flour, sifted
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon bicarbonate of soda
2 red boiled lollies, crushed
Gingerbread dough Recipe
Method
Step 1
Stir the butter, sugar and honey in a small saucepan over low heat until the butter melts and the sugar dissolves. Set aside for 10 minutes to cool slightly.
Step 2
Combine the butter mixture and egg in a large bowl. Add the combined flour, ginger, cinnamon, cloves and bicarbonate of soda. Stir until well combined.
Step 3
Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest. Preheat oven to 180°C.
Step 4
Divide the dough into 4 portions. Use a lightly floured rolling pin to roll out 1 portion of dough on a large sheet of non-stick baking paper until 5mm thick.
Ingredients
100g butter, chopped
200g (1 cup, firmly packed) brown sugar
250ml (1 cup) honey
2 eggs, lightly whisked
600g (4 cups) plain flour, sifted
150g (1 cup) self-raising flour, sifted
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon bicarbonate of soda
2 red boiled lollies, crushed
Gingerbread dough Recipe
Method
Step 1
Stir the butter, sugar and honey in a small saucepan over low heat until the butter melts and the sugar dissolves. Set aside for 10 minutes to cool slightly.
Step 2
Combine the butter mixture and egg in a large bowl. Add the combined flour, ginger, cinnamon, cloves and bicarbonate of soda. Stir until well combined.
Step 3
Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest. Preheat oven to 180°C.
Step 4
Divide the dough into 4 portions. Use a lightly floured rolling pin to roll out 1 portion of dough on a large sheet of non-stick baking paper until 5mm thick.
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