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Gingerbread Cats and Dogs

Photo: Natalie Boog

Ginger is believed to have originated in South-East Asia and has been cultivated since ancient times. Ginger has the unique effect of cooling and heating the palate; this is caused by non-volatile compounds called gingerols.

Ingredients

  • 150g butter, softened
  • 200g caster sugar
  • 110g treacle or golden syrup
  • 2 tsp bicarbonate of soda
  • 3 tsp ground ginger
  • 1 tsp mixed spice
  • Pinch salt
  • 100ml milk
  • 500g plain flour, sifted

Method

Place butter, sugar, treacle, bicarb, spices and salt in a mixer and combine well, scraping sides as necessary. Add milk and mix until combined. Add flour and mix until a smooth dough has formed. Divide in two and flatten, wrap in plastic wrap and rest in the fridge for at least an hour. Preheat oven to 170C. Roll out dough on a lightly floured bench to 5mm thickness and cut into desired shapes. Place on a lightly greased baking tray and bake for 8-10 minutes or until cooked through and just starting to turn golden. Cool on a wire rack and store in an airtight container.

Makes about 30

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