Gingerbread Cookies

Ingredients

1/3 cup golden syrup 1/2 cup packed brown sugar 2 tablespoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon bicarb soda 125g unsalted butter, chopped 1 egg, lightly beaten 2 1/4 cups plain flour, sifted

Method Preheat the oven to a moderate 160 C. Grease and line 2 baking trays. Combine the golden syrup, sugar, ginger, cinnamon and ground cloves in a heatproof bowl. Place over a saucepan of simmering water. Stir until dissolved. Add bicarb soda and mix well. Place the butter in a large bowl and add the golden syrup mixture. Stir until smooth. Set aside and allow to cool. Add egg and 1 cup flour, mix well. Add remaining flour and bring the dough together. Knead gently on a lightly floured board until the dough is soft and smooth. Roll between 2 sheets of baking paper to 5mm thickness. Cut into various shapes such as people and stars, using cutters about 6-8cm in height. Make holes with a skewer for hanging, if you like. Place shapes onto trays and bake for 8-10 min or until golden. Allow to cool on a wire rack. Decorate with white icing and cachous, if you like.