Christmas to me is about homemade gifts, a tradition I'm sharing with my children. This year my good friend Leandra, who is a fabulous cook, shared her wonderful gingerbread recipe with me. Tom and I wrapped our gingerbread reindeer and men in cellophane tied with red ribbon for Tim's family who were coming to stay and even a week later they were still a delicious present!
125g unsalted butter at room temperature
0.5 cup brown sugar
0.5 cup golden syrup
1 egg yolk
2.5 cups plain flour
1 Tbs ground ginger
1 tsp mixed spice
1 tsp bicarb soda
Beat the butter and sugar in a large bowl until pale and creamy. Then add the golden syrup and egg yolk and beat well. Sift in the flour, bicarb and spices and mix. Then knead on a floured surface until smooth, wrap in gladwrap and rest in the fridge for 30mins. Preheat your oven to 180•C.
Roll out the mixture between two sheets of baking paper and use biscuit cutters to stamp out shapes and decorate with currants. (The mixture softens really quickly so you may find you need to pop it in the freezer for a few minutes to harden it again.) Bake for 10-12 mins and cool completely on wire racks.
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