I don’t want to be too PC here but there will be Gingerbread Ladies as well

The recipe I’m using is as follows;

125g butter, at room temp

100g / 1/2 cup firmly packed brown sugar

125ml/1/2 cup golden syrup

1 egg yolk

375g/ 2 1/2 cups plain flour

1 tbs ground ginger

1 tsp mixed spice

1 tsp baking soda

• Preheat oven to 180 deg C
• Use beater to beat butter & brown sugar until creamy
• Add golden syrup & egg yolk. Beat until combined
• Stir in sifted dry ingredients
• Put on floured work surface and knead until smooth
• Wrap in glad wrap & rest in fridge for 30min
• Roll out to desired thickness. Cut out shapes.
• Continue rolling  & cutting until dough is used up.
• Bake for 10-12 mins or until brown
• Place on rack to cool.

I doubled the recipe as I want a lot of cookies and I don’t know if that’s why it turned out so crumbly but I had to add another egg yolk and about a tablespoon more golden syrup. If I hadn’t added the extra ‘wet’ ingredients I think I would have had a hard time kneading and rolling.

The dough is now resting in the fridge. It’s in cling wrap & tinfoil as there was a pitiful amount of wrap left on the roll. I hope the tinfoil doesn’t effect anything!

I’ll let you know how I get on.