Gingerbread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.

Step 2

Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it’ll firm up in the fridge.

Step 3

Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.

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 cutter.

Step 5

Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. Leave to cool completely on the baking sheet.