Gingerbread

Gingerbread

125gm unsalted butter, softened

1/2 cup firmly packed brown sugar

1/2 cup golden syrup

1 egg yolk

2 and 1/2 cups plain flour

1tablespoon ground ginger

1 teaspoon mixed spice

1 teaspoon bicarbonate soda

• Preheat oven to 180°.
• Line 2 large baking trays with baking paper.
• In a large bowl, beat butter and sugar until thick.
• Beat in syrup and yolk, then use a spoon to fold in flour, ginger, spice and soda until a smooth dough forms.
• Form dough into a disc, cover in plastic wrap and chill for 30 minutes.
• Bring dough back to room temperature, then divide into 2 pieces. Roll dough out between two sheets of baking paper to about 5mm thick. 
• Use cookie cutters to cut out shapes, then space out on baking tray (you may need to do a few batches).
• Bake for 10 minutes, or until golden.
• Cool on wire racks.

Decorate with a stiff icing (eg. 1 cup icing sugar to 2 tbsp warm water) and piping bag or, if are lazy like me, get some icing pens from the supermarket and use these as an easy, mess free alternative.

xx