Ingredients
- 50g golden syrup
- 175g unsalted butter
- 150g soft light brown sugar
- 400g plain flour
- 2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 50g golden syrup
- 175g unsalted butter
- 150g soft light brown sugar
- 400g plain flour
- 2 tsp ground ginger
- 1 tsp bicarbonate of soda
Preheat the oven to 200°C/400°F/gas 6.
Gently melt the syrup, butter and sugar together in a pan on medium-low heat.
Mix the flour, ginger and bicarbonate of soda together in a large bowl.
Add the wet mix to the dry and bring it together into a stiff dough. If it’s significantly crumbly and not coming together, add a small drop of water. If it’s particularly sticky, dust it with flour, wrap it with clingfilm and pop it in the fridge to firm up for 30 minutes.
Dust a flat surface with flour and roll your dough out to about 0.5cm thick.
Using cookie cutters or freehanding with a sharp knife, cut out your gingerbread shapes. Any scraps can be pressed back together and rolled out to create new pieces.
Space your gingerbread pieces out on a baking tray as they will grow and spread during baking. To help them hold their shape the best, pop in the fridge for at least 15 minutes before baking. When ready, bake for 8-10 minutes or until golden with a slightly darker edge.
Once your pieces have cooled, have fun decorating! Add sprinkles, icing and sweets and jazz it up. The world is your oyster!