- Heat the oven to 180ºC/ 160ºC fan or gas mark 4.
- Place flour, bicarbonate of soda, ginger, mixed spice and butter in a bowl and beat together using the Hand Mixer with Flat Beaters. Then add the sugar and beat together.
- Change to the Balloon Whisk and lightly whisk the egg and syrup. Add this to the bowl and mix with the Flat Beaters until it forms a rough ball.
- Then with the Dough Hooks knead until smooth.
- Wrap in cling film and put in the fridge for about 20 minutes.
- Line a large baking tray with greaseproof paper or a silicone baking mat.
- Roll out the dough onto a floured surface or straight onto the silicone mat until approximately ½ cm or ¼ inch thick.
- Use the cutters to cut out the shapes and place on a tray. Leave a space between each one.
- Bake for 10 -15 minutes or until golden.
- Leave on a tray for 10 minutes then transfer to a wire cooling rack.
- When completely cold decorate with icing pens.
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Top Tips:
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For a grown-up's version try adding a tbsp of fresh grated or chopped stem ginger
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Turn into tree decorations by piercing a hole in the top of the cut shapes with a skewer before baking. Thread ribbon through the holes for hanging.
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