Monday, 20 December 2010
250 g plain flour
4 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp bicarbonate of soda
120 g muscavado sugar
130 g salted butter (softened)
1 egg yolk
5 tsp golden syrup
Sift the flour, spices and bicarbonate of soda into a bowl.
Cut the softened butter into cubes and add it to the flour mixture in the bowl. Using your fingers rug the mixture together until it resembles fine bread crumbs.
Add the sugar, egg yolk and syrup and mix until it turns into a dough.
Wrap the dough in clingfilm and place in the fridge for at least an hour.
After an one hour, preheat the oven to 180 degrees C. Line two baking trays with baking parchment. Roll out the dough on to a lightly floured surface to about 4 mm thick and cut out your shapes using biscuit cutters and place them on the baking trays.
Bake for 10-15 minutes. The Gingerbread may darken a little. Leave to cool before you ice or leave them plain.