German Gingerbread Ingredients: *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* Pastry: 2 1/2 tbsp. of golden syrup 1/2 cup of butter 1/2 cup of brown sugar egg yolk 2 cups of plain flour 1 tsp. of baking powder 3 tsp. of ground ginger 1/2 tsp. cinnamon, optional extra flour for rolling pastry currants, peel, cherries and a little icing Cooking: *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* 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, baking powder, ginger and an optional dash of cinnamon. With floury hands kneed into a dough. Wrap in plastic 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 1 cm thick and cut out shapes. Place on a greased tray about 2 cm apart and bake in a moderately slow oven (180 degrees Celsius) for about 12 minutes. Leave for a few minutes and remove with a spatula. Decorate the gingerbread with icing, peel, cherries etc.
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