- 400g flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp bicarbonate of soda
- 175g brown sugar
- 150g dairy free butter
- 1 tbs molasses
- 100g golden syrup
- Preheat the oven to gas mark 5/180c.
- In a saucepan on a low heat melt the sugar, butter, golden syrup and molasses, just melt it do not let it boil.
- In a large bowl add all the dry ingredients.
- Pour the wet ingredients in to the dry and stir together until a dough forms. It will be quite a soft wet dough.
- Put the dough in the fridge to cool for 30 minutes.
- Flour the surface lightly and roll out the dough. You can cut it in to any shapes you like.
- Place on to a baking try lined with baking parchment.
- Bake for 8 minutes for chew gingerbread or 10 minutes for hard gingerbread (watch your teeth!)
Tips and cheats
Once the dough has been cooled you can roll in to a sausage and freeze it, you can cut out the shapes and freeze those too. It is a really versatile dough that I use as a pastry case for my Christmas chocolate torte and my son even made a viking longboat from it. If you want to build a gingerbread house then cook it for a little longer. In the oven the gingerbread will fluff up as you take it out it will then settle down and that is what makes it nice and chewy in the the middle. To store the biscuits pop them in an air tight container and they will last a week unless you eat them first!