I love gingerbread, especially when its a little chewy on the inside and has a small kick.
350 g plain flour
3 – 4 tsp ground ginger (depending on how much you like ginger!)
1 tsp bicarbonate of soda
85 g butter, cut into small chunks
175 g brown sugar
4 tbsp golden syrup
Preheat the oven to 190° C. Sift together the flour, ginger and bicarb of soda into a large mixing bowl. Add the small chunks of butter and rub it into the flour with your fingers, until the mixture resembles fine breadcrumbs. Stir in the sugar. In a small bowl, beat together the syrup and the egg, then stir this too into the “breadcrumbs”. Mix everything together really well until you have a dough.
Sprinkle a clean work surface with flour and put the dough onto it. Knead it a bit, stretching the dough by pushing it away from you. Fold the dough in half, turn it and push it away again. Continue this kneading until the dough is really smooth. Now use half of the dough at a time to make it easier to roll and cut. Sprinkle a little more flour on your work surface and roll out the dough until it is about ½ cm thick. Use a cookie cutter to cut out lots of shapes from the dough (I like animal shapes). Bake the gingerbread for about 10 minutes, until golden brown. Transfer to wire racks to cool, but make sure to eat at least one while they’re still warm and a bit gooey. Mmmm…