This can make gingerbread boys or girls, fat hearts, or small Hansel-and-Gretel houses.

2 1/2 tablespoons of golden syrup
1/2 cup of butter
1/2 cup of brown sugar
egg yolk
2 cups of plain flour
level teaspoon of bicarbonate of soda, free of lumps
3 level teaspoons of ground ginger
dash on cinnamon, optional
extra flour for rolling pastry
currants, peel, cherries and a little icing


Stand container of golden syrup in hot water to soften.
Beat the butter and sugar to a cream, then beat the egg yolk.
Beat in the syrup. Slowly add flour, bicarbonate of soda, ginger and an optional dash of cinnamon.
With floury hands kneed into a dough. Wrap in plactic and place in fridge for 1 hour, making it easier to roll out.
Brush flour on the rolling pin and under the dough. Roll to an even 10 mm (1/3 inch) thick and cut out shapes.
Place on a greased tray about 2 cms (3/4 inch) apart and bake in a moderately slow oven (180 degrees celcius/ 350 degrees farenheit) for about 12 minutes.
Leave for a few minutes and remove with a spatula.
Decorate with icing, pee, cherries etc.