About this recipe:This year, in a bid to maintain Christmas spirit despite the limited funds, we decided to make a variety of edible goodness for the family. It's a very simple gingerbread recipe, although cooking times do vary quite considerably depending on the shape you carve your biscuits into ...as I found out.
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Method Prep:40min › Cook:10min › Ready in:50min
Preheat the oven to 190 degrees C (375 Fahrenheit).
In a bowl, beat together the sugar and butter/marg using electric beaters until light and creamy.
Add the golden syrup and sift in the flour, ginger and bicarbonate of soda.
Mix until a rough crumb begins to form then work the mixture into a smooth dough using your hands.
Refrigerate the dough for 10 minutes or so, until firm.
Then, roll out the dough between two sheets of cling film/baking parchment - not a floured surface! - until 4mm (quarter-inch) thick.
Cut out shapes using a cookie cutter of choice, or roll out small balls and flatten slightly onto a non-stick baking sheet or baking tray lined with parchment paper. They won't spread a great deal, but be careful not to pack them too tightly onto the sheets.
Bake for 8-10 minutes until golden brown. Let cool on trays for a minute or two before removing to cool completely on wire racks.
If you wish to ice your cookies, mix up a small quantity of icing using 1 egg white and 2oz icing sugar.
A lovely crispy gingerbread biscuit, held the cutter shape well. Nice and dry to work with. I heated the syrup in the microwave to make it pour more easily out of the jug. This meant the mix was warm and needed a bit longer to cool. I upped the spices, adding 1/2 tsp each of ground cloves and allspice.
Keep an eye on the oven, they cook quickly and one batch went a little too far, lovely soft golden colour otherwise. Thanks. - 18 Dec 2011