Traditional Christmas Gingerbread

(makes 40)

Ingredients:

• 150g of cubed, unsalted butter
• ½ cup of maple syrup
• ½ cup of brown sugar
• 1 teaspoon of bicarb soda
• 3 cups of plain flour
• 1 tablespoon of ground ginger
• 1 teaspoon of ground cinnamon
• ½ teaspoon of ground nutmeg
• ½ teaspoon of ground cloves
• ½ teaspoon of baking powder
• 1 lightly whisked egg
• Choc chips or writing fudge to decorate (optional)

Method:

1. Pre-heat oven to 180 degrees Celsius. Line 2 large baking trays with baking paper.
2. Over medium heat, place the maple syrup, butter, and brown sugar in a saucepan. Stir until the sugar dissolves and bring to boil. Remove from heat and combine bicarb soda. Transfer to a heat proof bowl to cool.
3. Sift flour, spices and baking powder over butter mixer. Add the egg and stir until well combined.
4. Lightly flour a bench surface and place the dough on top. Gently knead the dough until smooth. Divide the dough into two portions. Shape each portion into a disc and cover and place in fridge for 45 minutes or, until firm.
5. Roll one portion of dough between 2 sheets of baking paper until 5mm thick. Using Christmas pastry cutters, cut shapes from the dough and re-roll scraps. Place on a lined tray, 3cm apart to allow for spreading. Repeat until all the dough has been used.
6. Bake in the preheated oven for approximately 8 minutes or, when firm to touch. Remove from oven and allow to cool for 5 minutes and then transfer to a wire rack to cool completely.
7. Decorate as you wish and enjoy.