350g plain flour
6 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon bicarbonate soda
175g dark brown sugar
4 tablespoons golden syrup
1 medium egg.
1- Rub the flour, butter, ginger, cinnamon and bicarbonate of soda together in a mixing bowl until they form an even crumb.
2 - Stir in the sugar, golden syrup and egg and knead until a dough has formed.
3 - Pre-heat the oven to 180 C and line a baking tray with greaseproof paper.
4 - Take small balls of gingerbread and roll onto a flat surface with plenty of flour. Use cookie/ gingerbread/ Christmas cutter to cut your shapes and place on your baking tray.
5 - Bake for 10 minutes.
6 - Remove the gingerbread and after 45 seconds - 1 minute, poke a hole in your decoration using a chopstick (or improvise).
7 - Leave to cool on a baking rack.
8 - Thread Christmas ribbon through your gingerbread decorations when cooled (I used a skewer to help push the ribbon through) and decorate with icing if required.
Your gingerbread decorations will look good on your tree for a good 3 - 4 weeks (although I wouldn't advise eating after this time).
Let me know what you think and if you have any homemade decorations planned this year.