- 100 g unsalted butter by Sainsbury's, plus extra for greasing (optional)
- 350 g British plain flour by Sainsbury's
- 1 tsp bicarbonate of soda
- 4 tsp ground ginger
- 175 g dark soft brown sugar
- 4 tbsp golden syrup
- 1 large free-range egg, beaten
- currants, to decorate
Preheat the oven to 190 ºC, Fan 170 ºC, gas 5. Lightly grease 3 baking sheets with butter. If using a non-stick baking sheet, you won’t need to do this.
Sift the flour, bicarbonate of soda and ginger into a bowl. Rub the butter into the dry ingredients to form fine breadcrumbs. Stir in the sugar.
Mix together the syrup and egg and pour into the dry ingredients.
Bring the mixture together with a fork or round bladed knife, then by hand, and knead gently until smooth. Divide the dough into three. Roll each out to 0.5cm thickness and cut out shapes using gingerbread family cookies cutters. Lift the gingerbread onto the baking sheet, spacing the larger biscuits well apart and joining the two smaller ones to look as though they are holding hands. Make faces and buttons using the currants.
Bake for 15 minutes or until slightly risen and golden. Cool on a wire rack before serving.