Ingredients

The following ingredients have 4 Servings
  • 350 g flour
  • 175 g dark brown muscovado sugar
  • 100 g butter
  • 80 g golden syrup (or honey)
  • 1 tsp bicarbonate of soda
  • 1 tbsp cinnamon
  • 1 tsp mixed spice
  • 1 1/2 tbsp ground ginger
  • 1 egg
  • icing for decorating ((optional))

Instruction

  • Cut the butter in small cubes and put it in a pan over a low heat.
  • Add the muscovado sugar and the golden syrup and gently stir until the butter has melted and the mixture is smooth.
  • Remove from the heat and set aside to cool.
  • In a large pan, sift the flour and add the ground ginger, mixed spice, cinnamon and bicarbonate of soda.
  • Crack an egg and beat slightly.
  • Make a well in the middle of the flour and add the egg and the buttery mixture.
  • Knead gently for a few minutes until it forms a dough.
  • Make a ball, cover in cling film and refrigerate for 30 minutes.
  • Transfer the dough to the working surface and use a rolling pin to roll the dough, it should have approximately 1/4 cm in thickness.
  • Use gingerbread cookie cutters to cut out shapes.
  • Transfer them onto a baking tray lined with non-stick paper, working in batches.
  • Bake in the preheated oven at 200 degrees Celsius (390 degrees Fahrenheit) for about 8 minutes, checking it regularly - depending on your cookie cutter size, they might take between 7-10 minutes
  • Allow to cool completely, then decorate with icing if you wish.