Gingerbread brings back fond memories of my childhood. Often the waft of freshly baking ginger biscuits would tempt me down the stairs to the kitchen. They are such an easy treat to whip up that we'd have them regularly.
As I have gotten older, gingerbread is now reserved for Christmas. After dinner, there is always many delicious Christmas treats on the table to choose from and its always present. If you punch a hole in the top before baking, they can make wonderful Christmas tree ornaments if you tie a ribbon through (they won't last long on the tree if there's kids about).
The yield from this recipe will depend on the size of your cookie cutter. I find I can get about two dozen small gingerbread using the cutters that I have.
300g all-purpose flour
2 tsp ground ginger
1 tsp cinnamon
½ tsp allspice
1 tsp baking powder
100g cold butter
150g soft light brown sugar
1tsp Lyle's Golden Syrup (use molasses if you can't find it)
1 large egg
300g all-purpose flour
2 tsp ground ginger
1 tsp cinnamon
½ tsp allspice
1 tsp baking powder
100g cold butter
150g soft light brown sugar
1tsp Lyle's Golden Syrup (use molasses if you can't find it)
1 large egg
