• 350g plain flour, plus extra for rolling.
• 1 tsp bicarbonate of soda.
• 2 tsp ground ginger.
• 1 tsp ground cinnamon.
• 125g butter.
• 175g light soft brown sugar.
• 1 egg.
• 4 tbsp golden syrup. 

1. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into a bowl or food processor. Add the butter and blend until the mix looks like breadcrumbs, then add the sugar.

2. Line baking trays with baking paper to stop the gingerbread sticking. 


3. Lightly beat the egg and golden syrup together, add to the bowl and mix until the mixture clumps together. Tip the dough out, knead until smooth, then wrap in clingfilm and place in the fridge for 15 minutes. 


4. Preheat the oven to 180C. Roll the dough out, make sure it's not too thick (0.5cm) on a lightly floured surface. 

5. Using cutters, cut out your gingerbread, place on the baking tray, leaving gaps. 



6. Place in the oven for 10-12 minutes or until lightly golden brown. Leave to cool on a wire rack. 

7. When they have cooled completely, decorate with icing. 




8. Once the icing had dried completely, I put them into a cellophane bag, with a tag and tied twinning to make them look presentable. 

xxx