Soft gingerbread

• butter↗150g g

  softened

• light muscovado sugar↗150g g
• golden syrup↗150g g
• black treacle↗50g g
• egg↗1
• vanilla extract↗1 tsp 1 tsp
• plain flour↗450g g
• baking powder↗1 tsp 1 tsp
• ground ginger↗1 tbsp 1 tbsp
• icing pens

  and edible decorations to decorate

Step-by-step instructions

1. 1

   Cream the butter in a stand mixer or with electric beaters until soft, then add the sugar, golden syrup and treacle one at a time, beating after each addition. Add the egg and vanilla extract and scrape down the bowl sides. Add the flour, baking powder, ginger and a pinch of salt, mixing on low speed until just combined. The dough will be very soft. Transfer the dough to a container and chill in the refrigerator for about 8 hours or overnight. You can shorten the chilling time, but it enhances the flavor.

2. 2

   To roll out the dough you’ll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).

3. 3

   Preheat the oven to 170 °C/150 °C fan/gas 3. Bake the gingerbread for 10‑12 minutes, depending on desired crispness; do not remove them from the sheet until the shapes have cooled enough. Cool completely, then decorate if desired. The baked gingerbread can be frozen or stored in an airtight container for up to 3 days.