(*You can find an updated version of this recipe, here)
This recipe is long overdue, it's probably the one that friends and family ask for most frequently, one I've been meaning to officially write down for a while. So this is for the lovely Sara of Que Sera Sara and everyone else who has ever asked for my gingerbread recipe- thank you for your patience!
I've tweaked and amended this recipe over the past couple of years, it's become a good sunday afternoon bake. These biscuits store extremely well, you can keep them in a sealed container for about a month and if you bake tonnes of them they freeze excellently. I've done different versions over the years, one of my faves was the Christmas 2011 edition- snowflake shaped and iced with little snowflakes :)
Snowflake gingerbread biscuits packaged up ready for Christmas
If you use a 5cm diameter cutter, this recipe usually makes about 40 biscuits (I call this about a week's worth).
350g plain flour
1tsp bicarbonate of soda
1 large egg
2tbsp golden syrup
Pre-heat the oven to 190C
Combine the dry ingredients in a bowl, add the butter and run in until the mixture resembles fine breadcrumbs.
Add the egg and golden syrup and knead into an even dough.
Lightly flour your work surface and turn the dough out on to the surface, roll until the dough is a maximum of 5mm thick (it will rise when you bake it- so any thicker and you risk ending up with giant biscuits). Cut the biscuits out of the dough....
....and arrange on a lightly floured baking tray.
Pop into the oven and bake for 10-15 minutes. Keep an eye on the biscuits, ten minutes will generally result in a biscuit which is cooked but with a softer finish, leave for 15 minutes and you should have a biscuit which is golden with a harder crunchy finish.
If you prefer ginger biscuits with more of a caramelised crunchy texture, add another tablespoon full of golden syrup to the mixture.
Great with a cup of tea on a sunday afternoon... or morning. Great pretty much whenever.