125g unsalted butter

100g dark muscovado sugar

4 tablespoons golden syrup

325g plain flour

1 teaspoon bicarbonate of soda

2 teaspooons ground ginger

writing icing – optional

1. Preheat the over the
170 deg C.

2. Line baking trays with baking parchment. Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, remove from the heat.

3. Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.

4. Turn out onto a lightly floured surface and roll to a thickness of about 5mm. Dip biscuit cutters into flour before cutting the dough.

5. Place your shapes onto the baking trays and bake in batches for 9-10 minutes until light golden brown.

6. Carefully remove from the oven, if you’ve made gingerbread men make sure they don’t escape! While still warm make a whole with a skewer or chopstick so that you can hang them on your tree.

7. When completely cool you can decorate them with icing.

8. The gingerbread biscuits will store in an airtight container for up to two weeks.