Bunda Gingabread Men
1/2 cup brown sugar
1 Tbsp. golden syrup
2 cups self raising flour
1/2 tsp ground Bunda Ginga powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 egg—lightly beaten
Preheat oven to 180 degrees. Line two baking trays with baking paper.
Melt butter with sugar and syrup in microwave. Stir to combine and allow to cool. Sift flour and spices and add to cooled butter with egg. Mix to dough. Turn onto a lightly floured surface and knead until smooth. Add extra flour if mixture is sticky. Roll out until about 4mm thick and cut with cutters. Place on trays about 3cm apart. Repeat with any excess dough. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Makes 40 small biscuits.
Thanks to Anthony's mum Robyn Rehbein for this receipe that has been part of our family for years. Hope you enjoy as much as our little Rehbein's do.