Whether you’re making a gingerbread house, or biscuits to share with family and friends, this is a surefire gingerbread recipe.
125g unsalted butter
100g dark muscovado sugar (unrefined brown sugar)
4 tablespoons golden syrup
325g plain flour
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
Writing icing to decorate (optional)
Preheat the oven to 170°C. Line two baking trays with baking parchment. Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat. Sieve the flour, bicarbonate of soda and ginger into a bowl and then add the melted ingredients, combining to make a stiff dough.
Turn the dough onto a lightly floured surface and roll to a thickness of about 5mm. Use your cutter of choice to cut shapes from the dough. Place the shapes onto the lined baking trays and bake, in batches, for nine to 10 minutes until light golden brown.
Remove from the oven and place on a wire cooling tray. When completely cool, decorate with the icing – then enjoy!