Weigh 'n Pay Grandma's Gingerbread

Recipe:

GRANDMAS GINGERBREAD
 
5-5½ Cups S.R. Flour             
1 Cup margarine
1 tsp. Salt 
3 tsp. Mixed spice
2 tsp. Ginger                            
1 Cup White Sugar
1¼ cups treacle or molasses
2 Eggs, beaten
 
Preheat oven to 190ºC (375ºF). Thoroughly mix flour, salt and spices. Melt margarine in large saucepan. Cool slightly. Add sugar, treacle and eggs; mix well. Add four cups dry ingredients and mix well.
Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. Roll out on a lightly floured surface to a 5 mm thickness for cut-out biscuits. Unused dough will keep refrigerated for up to a week. Re-use at room temperature.
Makes 40 average sized biscuits.

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Weigh 'n Pay is a bulk food store from Perth, Western Australia.
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