300g / 12oz Neill's Plain Flour, extra for rolling out
1 teaspoon bicarbonate of soda
100g / 4oz butter
100g / 4oz soft brown sugar
2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 tablespoon syrup or honey
White icing & cake decorations
Preheat the oven to 180°C / Gas Mark 4.
In a bowl sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together, knead lightly until smooth, wrap in cling film and chill in the fridge for 20 minutes.
Roll the dough out to a 0.5 cm / ¼inch thickness on a lightly floured surface. Using cutters, cut out the gingerbread family shapes and place on the baking tray.
Bake for 12–15 minutes, or until lightly golden-brown. Cool.