These are really quick and easy to make, so they’re ideal to knock up a batch for afternoon tea!
The combination of cinnamon and ginger gives a mildly spicy flavour. I rolled mine quite thinly so they’re nice and crunchy, but if you like softer gingerbread then roll it a bit thicker.
How many you can make will depend on what shape/size cutter you use. I managed to make 10 using quite a large bear shaped cutter.
- Oven temperature: Gas mark 5/375°F/190°C
- You will need: baking tray lined with greaseproof/baking paper (I used a silicone mat on top of a baking tray), a small saucepan and a large bowl.
- 50g/2oz butter
- 50g/2oz brown sugar
- 110g/4oz (4 tablespoons) golden syrup
- 175g/6oz plain flour
- ½ teaspoon bicarbonate soda
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- raisins/nuts to decorate (optional)
- Put the butter, sugar and golden syrup into a small saucepan and melt over a low heat.
- Sift the flour, bicarbonate of soda, cinnamon and ginger into a large bowl.
- Add the melted ingredients to the flour mixture and mix until a dough had formed (if your mixture is too dry and won’t form a dough then add a little bit more melted butter. It's a good idea to wrap your dough and leave to cool and firm for about 30 minutes).
- Dust your work surface with a little flour and roll out the dough until it is between 3mm thick (for crunchy biscuits) and 6mm thick (for softer biscuits).
- Cut out biscuits with whatever shape cutter you like and re-roll the dough as necessary. Add your dried fruit or nuts to decorate as desired.
- Place the biscuits on your baking tray and bake for 8-10 minutes on Gas mark 5/375°F/190°C until lightly golden brown.
- Transfer to a wire rack to cool.
Making a double batch:
When I made a double batch by simply doubling the quantities, I found that the dough was too sticky and I had to add a lot more flour. So next time I would reduce the butter to 40g/1.5oz and the golden syrup to about 175g/6oz/6 tablespoons.