gingerbread village centrepiece
- 125g unsalted butter, chopped and softened
- ½ cup (90g) 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
- Preheat oven to 140°C (275°F). 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 syrup, flour, bicarbonate of soda and ginger and beat until a smooth dough forms. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate until firm. Using the templates (see below), cut out 1 large house, 1 medium house and 3 small houses from the dough. Place the houses on 2 large lightly greased baking trays lined with non-stick baking paper and freeze for 15 minutes.
- While the houses are freezing, re-roll the dough and, using assorted snowflake cutters, cut out snowflakes with the excess dough. Place on a large lightly greased baking tray lined with non-stick baking paper and cook for 20 minutes or until golden.
- Remove the houses from the freezer and, using popsicle sticks or a blunt knife, draw rectangular windows on the houses. Bake for 20–22 minutes or until dry to the touch. Allow to cool completely on trays. Fill a tray (or bowl) with sugar and arrange the houses and snowflakes in the sugar.
+ Any leftover cookies can be stored in an airtight container for up to 1–2 weeks.
Small house: 8cm wide; 12cm high (including 5cm roof).
Medium house: 6cm wide; 15.5cm high (including 3.5cm roof).
Large house: 10cm wide; 20cm high (including 6cm roof).
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