Place the butter, golden syrup and sugar in a medium saucepan over medium heat. Continue quinceaner

Western Star Chef Choice 150g unsalted butter, Cubed 1/2 cup (125ml) quinceanera dresses golden syrup 1/2 cup (110g) firmly packed brown sugar 1 tsp bicarbonate of soda 3 cups (450g) plain flour 1 tablespoon ginger 1 teaspoon quinceanera dresses cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 teaspoon baking quinceanera dresses powder 1 egg, lightly and quickly rainbow choc fudge Writing chips, to decorate
Place the butter, golden syrup and sugar in a medium saucepan over medium heat. Continue quinceanera dresses cooking, stirring for 3 minutes or until sugar has dissolved. Bring to a boil. Remove from the heat. Add bicarbonate of soda and stir to combine. Transfer quinceanera dresses to a large bowl insulation. Set aside to cool. Step 3
Sift the flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture. Add egg and stir until combined. Turn on a lightly floured surface and knead gently until smooth. Divide dough into two parts. quinceanera dresses Shape each piece into a disc and cover with plastic wrap. Place in refrigerator for 45 minutes quinceanera dresses or until firm. Step 4
Roll one portion between 2 sheets baking paper until 5mm thick. Using a 6-7cm pastry cutter Christmas, cut shapes from dough, re-rolling scraps. Place on lined trays, 3cm apart to allow for spreading. Repeat with the remaining ginger. Step 5
Bake in pre-heated oven, 1 tray at a time, for 8 minutes or until just firm to the touch. Remove from the oven and set aside on the trays for 5 minutes quinceanera dresses to cool before transferring to a wire rack to cool completely. Decorate gingerbread fudge using written and rainbow choc chips, if desired.
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