These cookies are AMAZING. Warning: they are also addictive and will not last long as a result…
Miss Suzylee’s Gingerbread Cookies
350 g plain flour
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger (add a little more if you like a stronger taste)
1 teaspoon mixed spice (again feel free to add a little more)
100 g unsalted butter
175 g light brown sugar
3 tablespoons of golden syrup
1 large free range egg, beaten
1. Pre-heat the oven to 190 degrees c/170 degrees c for fan assisted, and line as many baking sheets as you have with baking parchment! I only have one big one and two small ones, so I had to bake the cookies in several batches.
2. Sift the flour, bicarbonate of soda, ginger and mixed spice into a large mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and make a well in the centre.
3. Add the syrup and the egg to the well in the mixture and combine the ingredients together until well mixed and it forms a firm dough.
4. Roll out the dough to a thickness of no more than 0.5 cm and then cut out using a cookie cutter – I used a star cutter as it was for Christmas, but you could equally use any shape you fancy. It will make a lot of cookies, but of course the number will depend on the size of cookie cutter you use (probably around 50 using a 5cm diameter star cutter).
5. Place carefully on the prepared baking sheets, prick lightly with a fork and then bake for 10-12 minutes until firm and golden. This could take a while if you have to bake in as many batches as I did! Once golden leave on the baking sheet for 5 minutes to cool, and then transfer to a cooling rack to finish cooling.
These made a lovely gift when presented in a festive patterned cellophane bag, and should last for a few days (in theory at least, but mine were all eaten or given away as presents before then!)
(all photo credits miss suzylee)