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My Soft Gingerbread

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  • Makes: 12
  • Prep Time: 15 mins
  • Ready in: 40 mins
  • Difficulty: Very Easy
  • Print:
My Soft Gingerbread
 

Try these simple biscuits, perfect for edible gifts for Christmas... wrap them in cellophane and box up with ribbon - the kids will love to help too!

Ingredients

  • 250g plain flour
  • 250g plain flour
  • 125g soft brown sugar
  • ½ tsp bicarb
  • ½ tsp cream of tartar
  • pinch salt
  • ½ tsp ground ginger
  • 1 tbsp Golden syrup

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Method

  • Preheat the oven to 160°C, 320°F, Gas Mark 3.
  • Rub the butter and flour together.
  • Add the sugar, soda, cream of tartar, salt and ginger.
  • Mix well and add the Golden syrup and mix until crumbly.
  • Press into a 12 x 8 tin lined with baking parchment.
  • Bake for 40 minutes
  • Leave to cool, then cut into fingers.
  • Shelf life in an airtight container 10-14 days.

Phil's Tips

Why not decorate with icing tubes or follow the icing sugar pack instructions. Stick Rowntrees Randoms onto the biscuits with icing and allow to dry before wrapping in cellophane and hanging on the tree. Store in an airtight container for up to 2 weeks.

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