I love a good gingerbread don’t you? We’ve been making this recipe in our family for a few years now and I’m not sure where the recipe derived from. It’s a really yummy Christmas gingerbread too. Crunchy on the outside and chewy on the inside. My daughter makes a huge batch to take to the pony club Christmas party and they absolutely love them. I like to put a few holes in some and add string so I can add them to the tree. They make the perfect little Christmas present and are so easy to make.
- 125g unsalted butter softened.
- 1/2 cup brown sugar.
- 2/3 cup golden syrup.
- 2 1/2 cups plain flour sifted.
- 2 teaspoons ground ginger.
- 1 teaspoon bicarbonate or baking soda.
Preheat the oven to 160C.
Place the butter and sugar in an electric mixer and beat for 8 – 10 minutes, scraping down the sides of the bowl, until pale and creamy.
Add the golden syrup, flour, ginger and bicarbonate of soda and bet until the mixture forms a smooth dough.
Roll the dough out between two sheets of baking paper about 4mm thick and put it in the fridge for 30mins.
Using a shape cutter of your choice cut out dough and place on lined baking trays.
Bake for 6 to 8 minutes.
Wait till cooled to decorate as you like.
Store in an airtight container, that’s if they last that long.