350g cake flour, plus extra for rolling1 teaspoon bicarbonate of soda2 teaspoon ground ginger 1 teaspoon ground cinnamon125g butter175g light brown soft sugar1 egg4 tablespoon. golden syrupWhite icing
Sift together flour, bicarbonate of soda, ginger and cinnamon, and pour into the bowl of a food processor. Add the butter and blend until the mixture has the appearance of breadcrumbs. Stir in the sugar. Beat the egg and syrup together lightly, add to the flour mixture and pulse until the dough clumps together. Tip out, knead briefly until smooth, wrap in Clingfilm and chill in the fridge for 15 minutes. Roll out the dough on a well floured surface (this is very important to ensure dough does stick to surface when transferring them.) until its 5mm thick. Cut into shapes using a gingerbread men cutter or cut into any shape you like. Place them onto the trays leaving spaces in between in case they spread. Bake for 12-15 minutes. Allow to cool completely before decorating
INFO & TIPS
Store in a tin lined with baking paper for longer lasting freshness.