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This is a recipe for a tasty, crunchy-chewy gingerbread, presented as a huge party-sized slab for breaking and sharing - design inspired by fossils fr...
For this recipe, you'll need: 250g of plain white flour (all-purpose flour) - that's approximately 2 cups 50g salted butter (about 2 ounces, ...
Divide and set aside about one third of the dough Roll the remaining two-thirds out on a lightly-floured surface, until it's about 4mm thick - it sho...
Set the rolled-out dough aside and retrieve the portion you reserved earlier. Test that it's pliable enough to work by hand - roll a small ball betwe...
For just a little extra authenticity you can use a (cleaned, washed) fossil to make impressions in the dough. (This is a pyritised Ammonite I collect...
Preheat your oven to 150C (300F or Gas Mark 2) While the oven is heating, chill the unbaked dough in the fridge Bake for 6 minutes, then turn the tr...
When the gingerbread is cooked, remove from the oven and allow it to cool on the tray for 10 minutes - it will be too soft and fragile to handle when ...
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