Preheat oven to 180 degrees.

Put 12oz plain flour, 1 teaspoon bicarb of soda, 2 teaspoons of ground ginger, 1 teaspoon ground cinnamon and 6oz light muscovado sugar into the food processor.  Pulse until mixed.

Now add 4.5oz cold butter, cut into cubes and pulse until it looks like breadcrumbs.

Slide in 3 tablespoons of golden syrup and a large egg.  Pulse until it starts to clump, then pour the clumps onto your work surface and knead lightly into a ball.  Wrap in clingfilm, and leave it in the fridge for 20 minutes.

Roll out to about quarter of an inch, then cut into lovely shapes.  Use a non-stick, reusable sheet to line your trays (you’ll need two of them).

Leave to cool before standing well back and leaving the decorating to the experts.

Barely adapted at all from



9 thoughts on “Gingerbread

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