254 Oven setting: CircoTherm® METHOD Preheat oven on CircoTherm® to 160°C. Preparation time: 15 minutes Refrigeration time: 30 minutes Beat the butter and sugar in a bowl with an electric Cooking time: 10–12 minutes mixer until creamy. Add the egg yolk and golden syrup Level of difficulty: Easy and beat until combined. Stir in the flour, ginger, mixed spice and bicarb of soda. Turn onto a lightly floured surface and knead until INGREDIENTS smooth. Press gingerbread dough into a disc, cover 125g butter, at room temperature with cling wrap and place in the refrigerator for 30 100g brown sugar, firmly packed minutes. 1 egg yolk Place the dough between 2 pieces of baking paper 125ml golden syrup and roll out until 4mm thick. Use cookie cutters to cut 375g plain flour out shapes making sure you leave 3cm between each 1 tbs ground ginger shape (to allow for expansion during cooking). Lift 1 tsp mixed spice away the excess dough and place baking paper with 1 tsp bicarb of soda gingerbread shapes directly onto trays. Repeat with the excess dough until all used. OPTIONAL FOR DECORATING 1 egg white Bake for 10–12 minutes or until brown. Larger shapes 150g icing sugar, sifted may need extra cooking time. Remove from oven and transfer onto a rack to cool. TO DECORATE Beat the egg white with an electric mixer until soft peaks form. Gradually add icing sugar and beat until stiff peaks form.Placed prepared icing into a piping bag and decorate the gingerbread shapes. Gingerbread THE NEFF AUSTRALIA COOKBOOK OTHER TREATS A M T S I R H C E P I C E R S