Gingerbread Elephants
Delicious gingerbread elephants with the decadence of Amarula and a subtle gingery warmth for the perfect Winter treat.
- Ingredients
- Method
- 125g salted butter, softened
- 90g light brown sugar
- 115g golden syrup
- 130g Amarula Cream Liqueur
- 375g cake flour, sifted
- 1tsp bicarbonate of soda, sifted
- 2tsps ground ginger
- 11tsp mixed spice
- Place the softened butter and sugar in the bowl of a mixer fitted with a paddle attachment and cream until light in colour and creamy.
- Combine the syrup and sifted dry ingredients and mix together to make a smooth dough.
- Wrap the dough in cling wrap and allow to rest for a few hours or overnight.
- Preheat the oven to 180C.
- On a lightly floured work surface, roll out the dough to about half a cm in thickness.Using an elephant shaped cookie cutter cut out the cookies.Place on a greased sheet pan and rest in the fridge until hard.Repeat with the remaining dough.
- Bake for 20-25 minutes.
- Remove from the oven and allow to cool on a wire rack.
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