Gingerbread (recipe)

Before you start, be aware that you're going to need to refrigerate the dough for an hour before actually baking it, so make sure you have enough time. Apart from that, it's actually super quick and easy to make these gingerbread biscuits.

Ingredients

200g butter
90g sugar
90g brown sugar
1/4 cup golden syrup (treacle works fine too)
2 teaspoons cinnamon
1 teaspoon ground ginger
1 egg, beaten
450g plain flour
2 teaspoons bicarb soda
salt

Method

1. Cream the butter and sugars, which means beat them together until light and fluffy. It's best to microwave the butter a little first to soften it or else it won't beat properly and you'll end up with clumps in your dough.

2. Add golden syrup, spices and egg and mix well.

3. Sift in the flour, bicarb soda and salt and mix well.

4. Knead dough lightly (pretty much just to combine), wrap in glad wrap and refrigerate for an hour.

5. Preheat oven to 180C (or 160C if using fan forced) (360F).

6. Roll the dough out on a lightly floured surface until it's about 4mm thick.

7. Cut out shapes, put on a lined baking tray and bake for 10 minutes or until browned and the top feels firm when pressed.

Feel free to ice these biscuits if you want but I normally keep mine plain, although that is partially because my sister has a hatred of iced biscuits.

Until next time.