GINGERBREAD

Ingredients  (makes about 20 cookies)

100g (4oz) dark brown soft cane sugar

100g (4oz) Golden syrup

225g (8oz) plain flour

1/4 teaspoon salt

1  teaspoons bicarbonate of soda

1/2 heaped teaspoon each of ground ginger, cloves and nutmeg

1 teaspoon cinnamon

50g (2oz) unsalted butter

1 tablespoon (light) evaporated milk

Method

Pre-heat oven to gas mark 4-5.  Grease two baking sheets.

In a medium to large bowl sift together flour, salt, soda and spices.

Heat butter, sugar and syrup until dissolved. Remove from heat and leave to cool.

Once cooled, mix into the dry ingredients with the evaporated milk to make a dough.  Chill for 30 minutes for easy rolling.

On floured surface roll out the dough to about 5mm (1/4in) thick and cut into fingers, circles or use floured shapes to cut  gingerbread men!

Place on the baking sheets, allowing space for spreading while baking.  Bake in a pre-heated oven for 10-15 minutes. Don't overbake.

Remove to wire rack and let cool completely.

Decorate or personalize cookies with icing.

Store in an airtight cookie tin.

Enjoy!