Because this is a special Tuesday, I bring you a special recipe. In order to mantain the Christmas spirit a little longer I give you: The Christmas gingerbreaaaad.
What you need:
340g plain flour
4oz softened butter/margarine
100g soft brown sugar
190g golden syrup
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
What to do:
Preheat the oven to 190 degrees C (375 Fahrenheit).
In a bowl, beat together the sugar and butter/marg using electric beaters until light and creamy.
Add the golden syrup and sift in the flour, ginger and bicarbonate of soda.
Mix until a rough crumb begins to form then work the mixture into a smooth dough using your hands.
Refrigerate the dough for 10 minutes or so, until firm.
Then, roll out the dough between two sheets of cling film/baking parchment – not a floured surface! – until 4mm (quarter-inch) thick.
Cut out shapes using a cookie cutter of choice, or roll out small balls and flatten slightly onto a non-stick baking sheet or baking tray lined with parchment paper. They won’t spread a great deal, but be careful not to pack them too tightly onto the sheets.
Bake for 8-10 minutes until golden brown. Let cool on trays for a minute or two before removing to cool completely on wire racks.
If you wish to ice your cookies, mix up a small quantity of icing using 1 egg white and 2oz icing sugar.
recipe taken from here