100g dark muscovado sugar
4 tbsp golden syrup
325g plain flour
1 tsp bicarbonate of soda
3 tsp ground ginger
2 inches fresh ginger, grated
Preheat the oven to 170°C, gas mark 3. Line baking trays with baking parchment. Melt the margarine, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat.
Sieve the flour, bicarbonate of soda and cinnamon and both types of ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.
Turn out onto a lightly floured surface and roll to a thickness of about 5mm. Dip biscuit cutters into flour before cutting the dough. Place the shapes onto the lined baking trays and bake, in batches, for 9-10 minutes until light golden brown.
Remove from the oven. While still warm, and using a skewer or chopstick, make any holes that you will need to hang up the biscuits with ribbon or to make a yuletide garland (probably not in the middle of August. Lol. These are actually very unseasonal).
The gingerbread biscuits can be stored in an airtight container for up to two weeks.
Please excuse the bin bag in the back ground.