- 400g plain flour
- 3/4 tsp bicarbonate of soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 180g unsalted butter (at room temperature)
- 125g brown sugar
- 1 large egg
- 125g golden syrup
- Writing icing tubes
Preheat the oven to 170 degrees or gas mark 3.
Line 2 large baking sheets with greaseproof paper.
Sieve the flour, bicarbonate of soda, ginger, cinnamon, allspice, nutmeg and salt into a large bowl and stir, then set aside.
In another bowl cream together the butter and sugar until light and fluffy using a whisk.
Beat in the egg and golden syrup.
Gradually add the dry ingredients into the wet mixture a couple of tablespoons at a time, combining after each addition.
Once a dough has formed, you are ready to roll out.
Lightly dust a clean work surface and rolling pin with flour and roll out the dough to a about the thickness of a pound coin.
Cut out your shapes using a gingerbread man cutter or other shaped cutters.
Arrange the biscuits on the prepared baking sheets, leaving spaces for the dough to expand in the oven.
Bake in the preheated oven for 10 – 15 minutes or until light golden brown.
Leave the biscuits to cool on the trays for a few minutes before transferring to a wire cooling rack.
When the biscuits are completely cooled, it’s time to get creative with the icing and decorations!