We would like to thank Karen Naylor who gave us this recipe.
- Prep Time : 30 minutes
- Cook Time : 30 minutes
- Yield : 6
Sift flour, ginger and bicarbonate of soda into a bowl. Rub in the butter until the mix resembles fine breadcrumbs. Add the sugar and mix. Stir in the egg and syrup and mix to form a smooth dough.
Wrap in cling film and chill for a minimum of 15 minutes. Turn on oven to 190 degrees/Gas mark 5. Place a sheet of baking paper onto a baking sheet.
Roll out the dough on a lightly floured surface to 5mm thick and cut to shape using cookie cutters.
Put onto the tray evenly spaced out (not close together, they will spread during cooking) and bake for 10-15 minutes until golden brown.
Remove from the oven and leave on the tray for a couple of minutes to firm up, then place on a cooling rack to cool completely.
Decorate to taste.
Use a delicious flavoured icing sugar to make your icing for the top of your cookies to decorate - we have used Gingerbread flavour here's the link http://www.sugarandcrumbs.co.uk/product/500g-gingerbread-natural-flavoured-icing-sugar-dairy-gluten-free/