Ginger bread

-350grammes of plain flour

-2 tablespoonfuls of baking powder

-2 tablespoonfuls of grinded ginger

-1 tablespoonful of grinded cinnamon

-1/2 tablespoonful of grinded cloves (optional)

-1/2 tablespoonful of nutmeg

-Salt

– 1/2 cup of unsalted butter, softened

-1 cup of dark brown sugar

-2 large eggs

-1/2 cup of golden syrup

-1 tablespoonful of vanilla extract

-Sprinkles, edible glitter, or small sweets

Preparation

-Begin by preheating the oven to 180 degrees Celsius and lining a baking tray with greaseproof paper.

-In a large bowl, sift together the plain flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Stir well and set aside.

-In another bowl, use an electric whisk or a wooden spoon to cream the softened butter and dark brown sugar until the mixture is light and fluffy. (This step helps incorporate air into the dough, giving your gingerbread a lovely texture).

-Beat eggs into the butter and sugar mixture, then mix in the golden syrup and vanilla extract. (Stir until the mixture is fully combined).

-Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms. The dough should be soft but not sticky.

-Wrap the dough in cling film and chill it in the fridge for at least 30 minutes. Chilling the dough makes it easier to roll and ensures that the shapes hold their form during baking.

-On a lightly floured surface, roll out the dough to a thickness of about 5mm (1/4 inch). Place the cut-out shapes on the prepared baking tray, leaving a little space between each one.

-Bake the gingerbread in the preheated oven for 10–12 minutes, or until the edges begin to darken slightly. Keep a close eye on them to avoid over-baking.

– Get creative with sprinkles, edible glitter, or small sweets to make your gingerbread truly unique.