- Preparation: 20min
- Cooking Time: 8-10min
- Serves: 60 Cookies
Preheat oven to 150°C. Line 2 large trays with baking paper.
In the food processor, combine the dry ingredients ( 10 second pulse).
Add Golden Syrup, EVOO and milk. Pulse until a soft dough forms ( 10-20 seconds). Scraping down sides of bowl as needed.
Divide the dough into 2 flat disks. Wrap in cling wrap (or a damp muslin cloth if you want to avoid plastic) and rest dough in refrigerator for at least 1 hour.
Roll a piece of the dough between 2 sheets of baking paper until 3mm thick. Cut shape with cookies cutter. Lift shaped cookie with an offset spatula dipped in Flour to avoid sticking and transfer onto baking tray. Repeat rolling and cutting until all dough is used up.
Bake in oven for 8 minutes (for soft chewy Gingerbread People) or an extra 2 minutes (for harder crunchy biscuit).
Cool completely before serving.