- 150g of cubed, unsalted butter
- ½ cup of maple syrup
- ½ cup of brown sugar
- 1 teaspoon of bicarb soda
- 3 cups of plain flour
- 1 tablespoon of ground ginger
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground cloves
- ½ teaspoon of baking powder
- 1 lightly whisked egg
- Choc chips or writing fudge to decorate (optional)
- Pre-heat oven to 180 degrees Celsius. Line 2 large baking trays with baking paper.
- Over medium heat, place the maple syrup, butter, and brown sugar in a saucepan. Stir until the sugar dissolves and bring to boil. Remove from heat and combine bicarb soda. Transfer to a heat proof bowl to cool.
- Sift flour, spices and baking powder over butter mixer. Add the egg and stir until well combined.
- Lightly flour a bench surface and place the dough on top. Gently knead the dough until smooth. Divide the dough into two portions. Shape each portion into a disc and cover and place in fridge for 45 minutes or, until firm.
- Roll one portion of dough between 2 sheets of baking paper until 5mm thick. Using Christmas pastry cutters, cut shapes from the dough and re-roll scraps. Place on a lined tray, 3cm apart to allow for spreading. Repeat until all the dough has been used.
- Bake in the preheated oven for approximately 8 minutes or, when firm to touch. Remove from oven and allow to cool for 5 minutes and then transfer to a wire rack to cool completely.
- Decorate as you wish and enjoy.