Chelsea

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Gingerbread Tombstones

By Chelsea Sugar
Gingerbread Tombstones
30 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 30 mins
  • Serves
    30
Ingredients

    125g butter, at room temperature
    ½ cup (100g) firmly packed Chelsea Brown Sugar
    ½ cup (125 ml) Chelsea Treacle
    1 egg yolk
    2½ cups (375g) plain flour
    1 Tbsp ground ginger
    1 tsp mixed spice
    1 tsp bicarbonate of soda
    Chelsea Demerara Sugar, for sprinkling
    Tubes of writing gels, from supermarket

Method

    Preheat oven to 180°C conventional (160°C fan forced). Line 3 oven trays with baking paper.

    Use an electric beater to beat the butter and Chelsea Brown Sugar in a bowl until pale and creamy.

    Add Chelsea Treacle and egg yolk and beat until combined. Sift the flour, ginger, mixed spice and bicarbonate of soda and mix to a dough. Turn onto a lightly floured surface and knead until smooth.

    Roll dough between two sheets of baking paper to 5mm thickness. Refrigerate for 30 minutes. Cut dough into 6cm x 4cm rectangles. Round corners of one end to create a tombstone shape. Space 5cm apart on trays. Sprinkle with Chelsea Demerara Sugar and bake for 8 –10 minutes or until browned. Cool on trays. Once cool, decorate with writing gels.

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