GINGER BREAD

Makes 14 cookies

2 oz / 50g soft margarine
2 oz / 50g Muscovado / soft brown sugar
4 oz / 100g self-raising Flour
½ tsp bicarbonate of soda
1 tsp ground ginger
½ tsp cinnamon
Approx. 1 tbsp golden syrup

Method

Pre-heat oven to 160°C (fan-assisted).
Grease two baking sheets.
Cream together sugar and margarine.
Stir in ginger and cinnamon.
Stir in flour and bicarbonate of soda.
Add syrup and mix to a soft dough.
Divide into 14 balls and flatten into 2 ½” circles. (Or roll out and use a cookie cutter).
Bake for 9 minutes.