This recipe is the last from my Great British Bake Off calendar and was actually the recipe I most wanted to try out when I flicked the recipes last Christmas when I recieved the calendar. I can’t believe how quickly this year has flown over! I baked them up one gloomy afternoon to cheer the household up; the smell of gingerbread is so festive and warm!
- 350g plain flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- pinch of salt
- 1 tsp bicarbonate of soda
- 175g unsalted butter
- 150g dark muscavado sugar
- 4 tbsp golden syrup
2 baking sheets lined with baking paper
Sift the flour, ginger, cinnamon, mixed spice and bicarbonate of soda into a mixing bowl.
Put the butter, sugar and golden syrup into a saucepan large enough to hold all the ingredients. Set over a low heat and stir gently until everything is completely melted and smooth. Remove the pan from the heat and tip in the flour mixture. Mix well with a wooden spoon to make a firm dough.
Tip the dough out onto a lightly floured worktop and leave until cool enough to handle, then gently knead to make a neat ball. Leave until cold before rolling out. Preheat the oven to 180C. Roll out the dough, cut out 12 large shapes of your choice and bake for 8-10 minutes until just slightly darker.