Mon, 17 December 2018
Ingredients:
100ml water
210g light soft brown sugar
3 tbsp golden syrup
3 tbsp dark treacle
3 tbsp ground cinnamon
3 tbsp ground ginger
250g butter (cold and cubed)
560g plain flour (plus extra flour for dusting your work surface)
1 tsp bread soda
Method:
In a large saucepan place the water, brown sugar, golden syrup, treacle and spices. Bring to the boil over a medium and stir constantly.
Remove from the heat and gradually add in the cold cubed butter, stir until combined.
Add in the bread soda, be careful the mixture will puff up.
Leave to cool to room temperature.
Once cooled, transfer mixture into a large bowl, sift in the flour and mix to form a sticky dough.
Take dough out of bowl, wrap in clingfilm a leave to chill in the fridge for at least 2 hours.
Once dough has been chilled, lightly flour your work surface and roll out the dough.
Use cookie cutters in a gingerbread man shape or a shape of your choice to cut out the dough and place onto a lined tin.
Chill again for 30 minutes.
Bake in a preheated oven 190 degrees for 8-10 minutes.
Decorate with royal icing, sweets and decorations of your choice.
Merry Christmas.
