© EmmCee
Photo by EmmCee

Gingerbread

675g self raising flour
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons ground clove
1 teaspoon ground nutmeg
185g chopped butter
220g firmly packed brown sugar
1/2 cup treacle
2 eggs lightly beaten

1. Using a food processor mix the flour, spices and butter until it is crumbly (you may have to do this in 2 batches). Then add the treacle, sugar and enough egg mixture to just combine.
2. Turn dough onto a floured surface and knead until smooth. Cover and refrigerate for 1 hour. You can also freeze this dough and then when you want to use it just take out put into the fridge and allow to thaw.
3. Preheat oven to 180C or 160C fan forced. Roll the dough between 2 sheets of baking paper until about 5mm thick and then cut out the shapes. Place onto cookie tray that has baking paper on it and place in the oven and bake for 10-12 minutes.
4. Once baked take out of the oven and cover with precut fondant in the colours of your choice.

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