Vegan Gingerbread with Murray River Salted Chocolate

1. In a medium sized mixing bowl cream the butter and sugar together with an electric mixer or beater.
2. Add the golden syrup and vanilla extract and beat again until combined.
3. Add the dry ingredients and beat again until well blended. You may want to get your hands in there and hand mix towards the end as a thick dough will form.
4. If your dough is too sticky, add slightly more flour and if it is too dry and tough, add small increments of water to loosen.
5. Roll the dough into one ball, slice down the middle with a knife to separate into two and wrap each ball of dough with cling wrap. Place in the fridge for 2 hours so that the butter hardens again.
6. Preheat oven to 180 degrees bake.
7. Line a large baking tray with parchment paper.
8. Dust a large hard surface lightly with flour and begin to roll out one of your balls of dough. Roll to a half inch thickness. Use mini or large cookie cutters to cut out your desired shapes.
9. Re-roll any leftover dough and repeat this process until all of the dough has been used.
10. Use a grater to finely grate the Murray River Salted Chocolate over the cookie cut outs. Transfer to the baking tray and bake in the oven for 5-10 minutes.
11. Remove from the oven and transfer to a wire rack to harden.
12. Store gingerbread in an airtight container or glass jar for up to 5 days.

Food Design Studio