Ingredients
100g Butter
50g light muscovado sugar
5tbsp golden syrup
225g plain white flour
1/2 tsp bicarbonate of soda
2tsp ground ginger

 Method

• Place the butter and sugar in a saucepan and heat slowly until the butter has melted and the sugar dissolved, but don’t let it boil.

• Sieve the flour, bicarbonate of soda and ginger together, then add it to the butter mixture stirring everything together, then adding the golden syrup.

• Mix together to form a ball of dough, cover this with cling film and leave to rest in the fridge for 15 minutes, or until firm enough to roll.

• Remove from the fridge and roll out on a floured surface, to the thickness of a £1 coin, then cut your gingerbread shapes, or any other Christmas shapes you like.

• Heat the oven to 190°c and line two baking trays with parchment.

• Put the shapes on the tray and cook for 10-12 mins, leave them to firm up on the trays for 10 mins before moving them to a cooling rack.

• Decorate to your liking.

• Before baking you can poke a straw through the dough in the top or a corner, leaving a hole which you can then thread ribbon to hang the biscuits on your tree, or wrap as a bundle for gifts.