3/4 cup (180ml) honey
1 1/4 cups (220g) sugar
1 1/2 to 2 tablespoons (30ml/1 fl oz) water
4 cups (500g) flour
1 1/2 teaspoon bicarbonate soda (baking soda)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
pinch of (dried ground) cloves, salt and white pepper
100g (31/2 oz) butter, melted
To decorate:
macadamias, currents, choc chips, glace cherries etc
1. In a saucepan on the stove top, heat together the honey, sugar and water, stirring occasionally to dissolve sugars. Allow to cool, slightly.
2. In a large bowl, sift together the flour, soda, and remaining dry ingredients.
3. Stir in the dissolved sugars and mix well. Then stir in the melted butter. Form into a dough and refrigerate until required.
4. Prepare baking trays with baking paper (parchment), and preheat oven to 170 C (370 F).
5. Roll out dough and cut out shapes (gingerbread, Christmas shapes, etc.), arrange on trays and decorate with macadamias, currents, choc chips etc. Bake for 20 minutes or until lightly golden. Remove from oven and cool on racks. Note that longer baking time results in crisper, darker gingerbread and shorter time more softer ones.
Variation: Gingerbread can also be iced.
