I’m often asked for my gingerbread recipe, so here goes:
Ingredients: 4oz butter, 4oz sugar, 1 teaspoon of bicarb, 3 rather generous teaspoons of ground ginger, 7-8oz plain flour and 2.5 tablespoons of warmed golden syrup (warming the syrup is key because it binds the mix to make the dough).
Method: cream the butter and sugar, add the dry ingredients then add the warmed golden syrup. The dough can either be used right away and baked at 180 degrees for about 10 minutes, or sometimes I keep some of the dough in the fridge to bake as mini batches over the next day or two for baking emergencies.
Hot gingerbread and a cup of tea? Don’t mind if I do.