Thick soda-raised biscuits of wheatflour with golden syrup, butter and ginger. Although called 'gingerbreads' this may hark back to the very early use of the name, (see Gyngerbrede) possibly referring to the colour, not the spice.
Dorset Fair Gingerbreads (with Dorset flag)
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Dorset Fair Gingerbreads
3oz soft brown sugar
4 tablespoons golden syrup, warmed
6oz plain flour
1 level teaspoon baking powder
1 level teaspoon bicarbonate of soda
1 rounded teaspoon ground ginger
Set oven to 400 electric or Gas Mark 6. Grease baking trays. Cream together the butter and sugar in a warmed bowl and add the golden syrup, flour and all other dry ingredients. Mix well to form a firm dough. Roll out on a lightly floured surface, form into about 25-30 small balls and place 3 inches apart on the baking trays. Cook for approximately 10 minutes until golden brown. Cool slightly before transferring to a wire rack.
For other varieties of gingerbread, see: Gingerbread
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