1 1/2 tsp baking powder
1 tsp mixed spice
125g chilled butter
175g brown (dark or light) sugar
1 egg
4 tbsp golden syrup
Mix together the flour, bicarbonate of soda, ginger and cinnamon.
Add the butter and rub in to the flour (like for pastry). You can use a food mixer or do by hand. I use a pastry cutter.
Stir in the sugar.
Add the egg and golden syrup and mix until lumps start to form (I use my hands which is easiest but messiest way)
Chill in the fridge for 15 mins (or longer if you want)
Preheat oven to 180C
On a floured surface roll out to about 0.5cm thick and cut with a cookie cutter in to shapes
Put shapes on to a baking tray with some gap between them as they expand a little when cooking
Bake for 12-15 mins until golden brown.
Let cool a bit on the tray (otherwise they fall apart as you lift them up) then put on to a cooling rack.
Store in a sealed container. You can decorate with icing, sprinkles etc if you wish
125g chilled butter
175g brown (dark or light) sugar
1 egg
4 tbsp golden syrup
Mix together the flour, bicarbonate of soda, ginger and cinnamon.
Add the butter and rub in to the flour (like for pastry). You can use a food mixer or do by hand. I use a pastry cutter.
Stir in the sugar.
Add the egg and golden syrup and mix until lumps start to form (I use my hands which is easiest but messiest way)
Chill in the fridge for 15 mins (or longer if you want)
Preheat oven to 180C
On a floured surface roll out to about 0.5cm thick and cut with a cookie cutter in to shapes
Put shapes on to a baking tray with some gap between them as they expand a little when cooking
Bake for 12-15 mins until golden brown.
Let cool a bit on the tray (otherwise they fall apart as you lift them up) then put on to a cooling rack.
Store in a sealed container. You can decorate with icing, sprinkles etc if you wish
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