Scattered Love Ginger Hearts

Not quite award winners at the recent Melbourne Show, however a favourite with my children.

350 g plain flour
1.5 teaspoons ground ginger
Half teaspoon ground cinnamon
1 teaspoon bicarbonate soda
100 g chilled butter
175 g brown sugar
1 medium egg
2 tablespoons golden syrup or treacle
Small heart shaped cookie cutter (or any other shape that you fancy)

Heat the oven to 180oC. Line two baking trays with baking paper
Sift flour into large mixing bowl
Sift in ginger, cinnamon and bicarbonate soda
Cut the butter into chunks and stir in so that is it coated with flour
Use your fingers to rub the butter into the flour until it resembles fine breadcrumbs
Stir in sugar
Break egg into small mixing bowl and beat with a fork.
Add the egg mixture to the dry ingredients and mix everything together
Holding the bowl in one hand, use your other hand to squeeze the mixture together until you have a smooth dough
Use a blunt knife to cut the dough in half
Sprinkle flour on work space and roll out the dough
Use the cookie cutter to cut out lots of hearts (or other shapes)
Repeat this until all the dough is used
Put on baking tray and bake for 12-15 minutes until golden
Use spatula to lift cookies onto wire rack to cool
Store is airtight container or share with friends immediately.

The mini hearts make great decorations on top of vanilla ice cream or stuck together with a mix of whipped cream and custard.