(Actual gingerbread photo to come when I get one:)
This recipe has been used in our family for around 40 years. The original version was published in an early 1970's issue of Better Homes and Gardens but we have adapted it over the years. This final version is a delicious spicy cookie which holds its shape well and stores beautifully. I hope you enjoy it as much as we do.
3/4 cup butter
3/4 cup sugar
3/4 cup golden syrup
1 1/2 tablespoons malt vinegar
4 1/2 cups plain flour
4 teaspoons ground ginger
2 teaspoons ground mixed spice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup extra flour for rolling out
Pre-heat oven to 190 degrees Celsius.
Cream butter and sugar in a large bowl.
Add egg, golden syrup and malt vinegar. Mix to combine.
Sift in flour, ginger, mixed spice, baking soda and salt. Mix until dough forms.
Note: This makes a large mixture so I find it easiest to separate the dough in to 4 balls and work with one at a time. Some people like to chill their cookie dough as it can help the dough hold its shape when cut. I've tried it with this recipe in the past but it makes no difference at all - it just makes it harder to roll out the dough so I skip that step.
Roll dough out on a floured surface to desired thickness and cut with cookie cutters. I prefer a 4mm thickness. I use a Joseph Joseph Adjustable Rolling Pin to get an even thickness (but a normal rolling pin works just as well).
Place a lined baking tray and bake for 6-8 minutes.
Remove baking paper from baking tray and cool for 5 minutes before moving the cookies to a wire rack to cool completely.
Ice as desired.