Gingerbread cookies

Prepare
30 mins to 1 hour
Cook
10 to 30 mins
Serve
Makes about 15 biscuits

Dietary

Nut-free Pregnancy-friendly Vegetarian

Ingredients

50g/1¾oz light muscovado sugar: 50g/1¾oz light muscovado sugar
50g/1¾oz dark muscovado sugar: 50g/1¾oz dark muscovado sugar
50g/1¾oz golden syrup: 50g/1¾oz golden syrup
150g/5½oz butter, roughly chopped: 150g/5½oz butter, roughly chopped
1 medium free-range egg (at room temperature): 1 medium free-range egg (at room temperature)
300g/10½oz plain flour: 300g/10½oz plain flour
1 tbsp ground ginger: 1 tbsp ground ginger
1 tbsp ground mixed spice: 1 tbsp ground mixed spice

Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved.
Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough.
Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out.
Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly.
Preheat the oven to 180C/160C Fan/Gas 4.
Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using your choice of cutter, cut out your tags.
Gather up the dough trimmings and re-roll them between more parchment paper to cut more cookies. Lift the cookies, on the parchment, on to a baking tray. If you want to emboss your cookies, do it now. Chill for about 15 minutes.
Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool.
Dust with icing sugar or decorate – have fun!!