Makes 15 – 25 depending on size of cutters used
350g plain flour
5 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon bicarbonate soda
175g light brown soft sugar
4 tablespoons golden syrup
1 medium egg
50g Icing sugar, 1 tbsp lemon juice, vegetable food dyes, 50g melted chocolate
Prep:30min › Cook:15min › Ready in: 45min
Preheat the oven to 180 C / Gas 4.
Put the flour, butter, ginger, cinnamon and bicarbonate of soda in a mixing bowl. Mix it all together with fingertips until crumbly. Add the sugar, syrup and egg and mix until it forms a firm pastry mix.
Using the rolling pin, roll out the pastry to about 5mm thick. Make sure the surface and the rolling pin are well dusted with flour. Use biscuit cutters to cut out shapes, or freestyle it if you can’t find a bat shaped cutter!
Place the cut out pastry on a greased or non-stick baking tray.
Bake in the preheated oven until golden, about 15 minutes. Check after 10 minutes. Gingerbread may be ready after 12 minutes in a fan assisted oven.
Mix icing sugar and lemon juice to make the icing, coloured with vegetable food dyes – add fangs, red eyes etc to make the biscuits as scary looking as you dare!
If using chocolate to decorate, break it up into small pieces, pop it in a bowl, clingfilm it and microwave for 10 seconds or so to make it runny enough to pour onto the biscuits (be careful, it can get very hot).
Enjoy your spoils and make sure you send us some photos so we can see your efforts!