It’s no secret to my friends and family that I adore gingerbread/cookies/biscuits. After trying 6 different versions of recipes, I finally have one to share that produces delighfully soft and crumbly cookies, I belive this made about 14 large cookies.
150g of unsalted butter/Stork
120g of brown sugar
5 tbsp of golden syrup
400g of plain flour
1 heaped tsp of bicarbonate of soda
2 heaped tsp of ground ginger
Preheat the oven to 170°C.
Melt the butter, sugar and syrup until smooth and the sugar has dissolved. (Can be done in a pan or microwave)
Beat in the sieved flour, bicarb and ginger until a dough forms.
Dust a work surface with flour and roll the dough out to a thickness of 1cm.
Cut out whatever shapes you want and arrange on a non-stick baking tray. (I use an upside down tumbler for round cookies)
Bake for 10 minutes, then remove from the oven.
Decorate with icing/melted chocolate as you see fit.