This is a simple recipe for gingerbread it’s perfect for making in advance & storing in the fridge for baking days with the kids.
350g/12oz plain flour
1 tbsp bicarbonate of soda
2 tbsp ground ginger
1 tbsp of ground cinammon
125g/ 4.5 oz butter
175/6oz brown sugar
4 tbsp golden syrup
chocolate, icing & sweets (for decoration)
In a large bowl sift the flour ,bicarbonate of soda, cinammon & ginger you can mix by hand or in a food processor, add the butter until it has a crumb like texture.
Beat the sugar, golden syrup & egg together add to the mix &knead until you can create a smooth ball of dough. wrap in cling film &leave in the fridge for 15-20 minutes to chill.
Preheat the oven to gas mark 4/180c & line a baking tray with grease proof paper.
Cut your gingerbread shapes using cutters & place them on your tray leaving a space between each biscuit.
Cook your biscuits for 10-15 minutes & leave to cool on a rack for the same amount time before decorating.