28 Servings 13 min Cook
2 Tsp Ginger
1 Tsp Cinnamon
1 1/4 Grams Butter
1 Extra large Egg
3 1/2 Grams Wheat Flour
1 3/4 Grams Brown Sugar
1 Tsp Baking Soda
4 Tbsp Syrups, Table Blends
Sift together the Flour, bicarbonate of soda, ginger and cinnamon into a clean bowl.
Add the butter, in chunks, to the bowl.
Using your fingers crumb the mixture until the butter is fully combined and the mix looks like breadcrumbs.
Gently microwave the Golden Syrup to loosen it's consistency, once it has cooled slightly, add the add and lightly beat the mixture together.
Pour the Syrup & Egg mixture into the flour mix and combine with a plastic spatula.
Turn the combined mixture onto a gently floured surface and kneed the dough until soft.
Wrap the dough in cling-film and allow to firm-up in the fridge for 15 minutes.
Preheat the oven to 180C/350F/Gas 4.
Line two baking trays with baking parchment.
Remove the dough from the fridge and using a surface dusted with flour, roll the pastry out to 0.
5cm/0.
25in thick.
Using cutter, cut the dough into the desired shape and place on a baking tray leaving space around each one (they expand slightly in the oven).
Bake for 12-15 minutes, or until lightly-golden brown.
Remove from the oven and leave to cool for 10 minutes, after which they should be thoroughly cooled on a wire rack.
