I don’t know why gingerbread is typically confined to December, as I happily make it all year round. Here is my fool-proof gingerbread recipe.

To make about 16  biscuits, you will need:
100g  butter (+ a bit extra for greasing)
6 tbsp golden syrup
350g self-raising flour
2 tsp ground cinnamon 
1 tsp bicarbonate of soda
4 tsp caster sugar

To decorate:
50g icing sugar
A couple of tablespoons of water

Preheat the oven to 180°C and grease out an oven tray with a bit of butter.

Melt the butter and golden syrup in a small saucepan on a low heat and set aside. Sift the flour with the cinnamon into a bowl and add the bicarbonate of soda and caster sugar and mix together. Pour the butter and golden syrup over the dry ingredients.

Stir well with a spoon before using your hands to combine the mix together to make a big ball of dough. Lightly flour a clean surface (a large chopping board is perfect!) and flour a rolling pin, and roll out the dough to about half a centimetre thick.

Use your favourite cookie cutters to stamp out shapes (I used a gingerbread girl shaped cookie cutter) and put the trimmings back together into a ball and roll out again. Place the biscuits on the prepared oven dish and pop them into the oven for about 12 minutes until lightly browned.

Sift the icing sugar into a bowl and add a little water and mix until it forms a soft white icing and pour into an icing bag and decorate your biscuits as you please!

I get fog-headed
when I munch gingerbread
little fig-breaded
goodness.
lift-crooked –
eat-quickly.