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    Gingerbread from Germany

    This can make gingerbread boys or girls, fat hearts, or small Hansel-and-Gretel houses.

    2 1/2 tablespoons of golden syrup
    1/2 cup of butter
    1/2 cup of brown sugar
    egg yolk
    2 cups of plain flour
    level teaspoon of bicarbonate of soda, free of lumps
    3 level teaspoons of ground ginger
    dash on cinnamon, optional
    extra flour for rolling pastry
    currants, peel, cherries and a little icing


    Stand container of golden syrup in hot water to soften.
    Beat the butter and sugar to a cream, then beat the egg yolk.
    Beat in the syrup. Slowly add flour, bicarbonate of soda, ginger and an optional dash of cinnamon.
    With floury hands kneed into a dough. Wrap in plactic and place in fridge for 1 hour, making it easier to roll out.
    Brush flour on the rolling pin and under the dough. Roll to an even 10 mm (1/3 inch) thick and cut out shapes.
    Place on a greased tray about 2 cms (3/4 inch) apart and bake in a moderately slow oven (180 degrees celcius/ 350 degrees farenheit) for about 12 minutes.
    Leave for a few minutes and remove with a spatula.
    Decorate with icing, pee, cherries etc.

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