Gingerbread

First used this recipe in 2005 when Kristy and I made a church and figures for christmas - see below for pictures - we were very pleased by it!

5 Cups Plain Flour
1tsp Baking Powder
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 cup vegetable fat (eg pura)
1 cup sugar
1 cup golden syrup
1/4 cup black treacle
2 eggs (beaten)

* Put flour, baking powder, salt and spices into a bowl
* melt the fat and cool for a few mintues so to not cook the eggs. Add eggs, sugar, syrup and treacle to the fat
* Pour the liquid ingredients into the dry ones and mix well - add a little more flour if necessary
* Cut out shapes and pop on a tray
* Fan oven 160 degrees - Small pieces and cookies bake for 6-8 minutes, large pieces (such s the side of a church) 8 or more minutes
* Leave out to dry and harden over night

Notes: When doing large peices it is easier to roll out the dough on the baking tray and cut out the piece but leave the surrounding cut off bits when baking so that you will get straight edges.
* If wrapped in cling film, uncooked dough will keep for weeks. Let dough get to room temp and knead before using