- 125g unsalted butter (softened)
- 1/2 cup dark brown sugar (~110g)
- 2 1/2 cups of plain flour
- 1 egg yolk
- 1 tsp bicarbonate of soda
- 3 tsp ground ginger
- 1 tsp mixed spice
- 1/2 cup golden syrup
Preheat the oven to 160C (fan forced). Beat butter, dark brown sugar and egg yolk in a bowl with an electric hand mixer until smooth and all ingredients are well combined. Stir in golden syrup, sifted flour, biocarbonate of soda, ginger and mixed spice in two batches to ensure all ingredients are mixed together properly. If the dough is slightly crumbly, add a little more golden syrup.
Knead the dough on a floured surface then roll it out to approximately 5mm in thickness. Use cookie cutters to cut out shapes, then transfer cookies to lined baking trays. The cookies do not spread too much during baking, however it is best to ensure the cookies are evenly spaced on the tray. Bake thems for about 15 minutes until they are light brown in colour, before placing them on wire racks to cool. Cookies will harden once cool and can be stored in an airtight container for up to 3 months. Decorate with royal icing if desired.
Happy baking x