gingerbread heart garland
- 125g unsalted butter, softened
- ½ cup (90g) light brown sugar
- ⅔ cup (230g) golden syrup
- 2½ cups (375g) plain (all-purpose) flour, sifted
- 1 teaspoon bicarbonate of (baking) soda, sifted
- 2 teaspoons ground ginger
- 1 teaspoon mixed spice
- Place the butter and sugar in the bowl of an electric mixer and beat for 10–12 minutes or until pale and creamy. Scrape down the sides of the bowl, add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice. Beat until a smooth dough forms.
- Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes or until firm.
- Preheat oven to 160°C (325°F). Line 2 large baking trays with non-stick baking paper. Using a 3.5cm heart-shaped cutter, cut 80 hearts from the dough, re-rolling as necessary. Using the tip of a 3mm round piping nozzle, cut a hole in the top of each heart. Place on the trays and bake for 12–15 minutes or until golden and dry to the touch. Allow to cool completely on the trays. Thread onto string or ribbon to hang+. Makes 8
+ This recipe is designed to make 8 x 10-cookie garlands, but you can choose to hang them whichever way you like.
If the dough feels too soft at any stage, you can refrigerate it for a few minutes before continuing. Freeze any leftover dough, wrapped in plastic wrap, for up to 2 months.
Photography: Chris Court
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