gingerbread biscuits


This is a soft cakey gingerbread biscuit recipe, sorry that I did not make amazing gingerbread men but time is against me. I hope you enjoy this recipe anyway?


50 grams of butter
1/4 cup golden syrup
1/4 cup maple syrup
1/4 cup honey

3 Tbsps fresh grated ginger (I am saying fresh because I worry about the tyramine in dried herbs and spices, if you’re not worried use 2 to 2 1/2 Tbsps ground ginger)
1/4 cup milk (rice, cow, oat)
1 egg beaten
2 cups self raising flour or self raising gluten free flour
1/4 tsp salt
1 tpsn pure vanilla extract

Preheat oven to 180°C
Melt butter, syrups & honey in a large sauce pan then set aside to cool.


While syrup mixture is cooling grate the fresh ginger and add it to syrup mixture.


Once mixture is cool add the beaten egg, milk, flour, salt, & vanilla extract mix well & add a bit more flour if dough is sticky.

Roll out and use cookie cutters, place on greased and floured tray.


*Notice that I have knifes either side of the dough this is to get the cookies all the same thickness. Chopsticks are great for this, anything that you can roll the rolling pin along to keep the dough the same height.

cook for 15 minutes at 180°C.


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