Gingerbread

I'm in two minds about including this. It makes fair gingerbread. Small girl adored the raw mix and the biscuits just out of the oven. But once cold she complained they don't work and refuses to eat them. I like them. I've halved the recipe from a Women's Weekly book of 'Old fashioned favourites' and added a little cream in lieu of the egg.

65g butter
1/4 cup brown sugar, firmly packed
1/4 cup golden syrup
2 tbs cream
1 1/4 cups plain flour
1/2 tbs ground ginger
1/2 tsp bicarb of soda

Cream the butter and sugar in a small bowl until light and fluffy, then beat in the golden syrup and cream. Stir in dry ingredient, press into a ball and knead until smooth. Refridgerate for 30 minutes.

Roll dough between greaseproof paper until 4mm thick (I like mine thicker, but try to make the dough all the same thickness or the biscuits will cook unevenly). Cut out shapes and bake at 180 degrees C for 8 minutes. They will burn very quickly, so don't forget them!

Cool on trays.