Ingredients

625g plain flour

½ teaspoon of salt

15g bicarbonate of soda

20g ground ginger

10g cinnamon

125g butter

125g light brown sugar

125g dark brown sugar

250g golden syrup

Method

Step 1

Heat the butter, golden syrup and both sugars together in a small pan until melted, stirring occasionally. Set aside to cool for 5 minutes

Step 2

In a separate bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the butter, sugar,  syrup mixture and stir to combine, then use your hands to bring together to form a dough. Add a dash  of milk to combine if needed. The dough will be soft and warm at this point.

Step 3

Put the dough on a sheet of baking parchment, roll out the dough to the thickness of a £1 coin you may need to add a sprinkle of flour between the dough and your rolling pin. Transfer to a baking sheet to keep it flat, then chill in the fridge for 1 hr. Top tip: if you don’t have a rolling pin, you can use a roll of cling film

Step 4

Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cuter, lift of the parchment you rolled it on and move to your lined baking sheet. Remember to leave space between them as they will spread slightly

Step 5

 Bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). They will start to flood your house with an amazing smell! Leave to cool completely on the baking sheet.

Step 6

Meanwhile, mix the icing sugar with 1-2 tbsp water – you want to create a consistency that’s thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing, sweets or sprinkles