Gingerbread Recipe

Ingredients:
3 cups (350 g) all-purpose flour
2 tsp ground ginger
1 tsp baking soda
4 oz (125 g) butter (diced)
1 cup (150 g) dark brown sugar
4 tbsp golden syrup, or 2 tbsp light corn syrup and 2 tbsp honey
1 medium egg (beaten)
Candies, raisins, and icing for decoration

Preheat the oven to 350˚F (180˚C). Line two large baking sheets with parchment paper. If you only have one baking sheet, you will need to bake the cookies in two batches.

Place the flour, ginger, and baking soda in a large bowl. Stir the ingredients together with a wooden spoon until they are mixed thoroughly.

Rub the butter into the mixture using your fingertips. Continue rubbing in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar.

Stir in the golden syrup and egg, until the mixture starts to come together into a dough. Place the dough mixture on a lightly floured surface and knead it until smooth.

Roll out the dough on a lightly floured surface to a thickness of 1/4” (5 mm), then, using your cookie cutters, cut out the shapes. Reroll the leftover dough and cut out more cookies.

Place the cookies on the baking sheets and bake for 9–10 minutes, or until golden. Allow the cookies to cool on the sheets. Decorate with candies, raisins, and icing.

Notes and Tips:
These cookies can be stored in an airtight container for two days. To make them into decorations, use a skewer to punch a hole through the cookie once it’s baked and thread a ribbon through the hole.