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INGREDIENTS
- 80g butter, softened
- 80g soft brown sugar
- 50g golden syrup
- 1 egg
- 250g self-raising flour
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- Melted chocolate or writing icing to decorate
METHOD
MUM Mixer.
1. Line the universal pan and a baking sheet with parchment paper.
2. Place the butter and sugar together in the bowl of the MUM mixer with the stirrer attached. Beat until light and fluffy. Add the golden syrup and egg and mix again on the lowest speed.
3. Sift together the flour and spices and tip into the bowl. Mix again on the lowest speed until smooth dough is formed. Wrap in cling wrap and chill for at least 30 minutes before using.
4. Roll out the dough on a lightly floured work surface to about 3mm thick. Use a gingerbread cutter to cut out shapes. Place on the prepared baking sheets, leaving a space between each as they will spread during cooking. Bake in the oven for 12-15 minutes until slightly risen and golden in colour.
5. Transfer to a wire tray to cool. Decorate as desired.
Allergens highlighted in bold.
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