It’s not Christmas without Gingerbread! Get rolling with Didgeridoonas!
3 tablespoons golden syrup
100g dark brown sugar
1/2 teaspoon bi-carb soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
225g plain flour
Heat the butter, syrup and sugar in a saucepan until melted, then let cool.
Mix bi-carb soda, ginger, cinnamon and flour in a large bowl.
Then pour the butter and sugar mixture in and combine.
At this point it may be easier to use your hands to bring the ingredients together to form a dough.
The dough will still be soft at this point so put it on a sheet of baking paper and top with another sheet of baking paper and roll out into a rectangle which is 1/2cm thick.
Transfer the dough to a baking tray and allow to chill in the fridge for 1 hour.
After an hour preheat the oven to 190c (170c fan-forced) and line a sperate baking tray.
Remove the dough from the fridge and use cookie cutter/s to cut out your desired shapes.
Place the shapes on the baking tray and bake for 10-15 minutes.
Leave to cool on the baking sheet and then you can store them or decorate!