by Maisie Riddle
I chose this recipe to share with you because when I first made these biscuits they were delicious and I have never made any other gingerbread since. They are not too overpowering and are very tasty, especially for a Christmas morning!
75 g softened butter
50g caster sugar
½ tsp bicarbonate of soda
50g golden syrup
2 egg yolks
250g plain flour
½ tsp ground cinnamon
½ tsp ground ginger
Heat oven to 180C/fan 160C/Gas 4.
Beat together the softened butter with the caster sugar until light and creamy.
Stir in bicarbonate of soda, golden syrup and the egg yolks until fully incorporated.
Sift in the plain flour, ground cinnamon and ground ginger then bring together with a wooden spoon.
Roll out one ball at a time, to about 2 x £1 coin thickness. Stamp out shapes of biscuits that you decide, then re-roll the trimmings and do the same as above.
Lift dough onto greased baking sheets and bake for 10-12 mins until slightly risen and golden brown. Cool on a wire rack.
They will keep in an airtight container up to a week.