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For the gingerbread
350g/12oz of plain flour plus a little
extra for rolling out
1tsp (teaspoon) of bicarbonate of soda
2tsp of ground ginger
1tsp of ground cinnamon
125g/4 ½oz of butter
175g/6oz of light soft brown sugar
1 egg
4tbsp (tablespoon) of golden syrup.
To decorate
• Writing icing
• Cake decorations
1. Sift together the flour, bicarbonate of soda, ginger and cinnamon and mix
together.
2. Add the butter and mix until it looks like breadcrumbs. This is called
rubbing in.
3. Stir in the sugar.
4. In a separate bowl, beat together the egg and golden syrup. Add this to
the breadcrumb looking mix until it clumps together to make a dough ball.
5. Tip the dough gently out a knead until smooth.
6. Then wrap in cling film and leave to chill in the fridge for 15 minutes.
7. Whilst it’s chilling preheat the oven to 180C/350F/gas mark 4. Then line
two baking trays with baking paper.
8. Roll the dough out to a 0.5cm or ¼ of an inch on a lightly floured surface.
9. Using cookie cutters cut out the gingerbread shape.
10.Lay them out on the baking tray remember to leave a gap in between so
they don’t spread into each other.
11.Bake for 12-15 minutes or until golden brown.
12.Leave to cool before decorating, at this point you need
to let your imagination run wild.
13.Enjoy with a nice cup of hot chocolate!