This recipe is courtesy of the Upper Shirley High School food and nutrition department. It’s really quick and simple to make and would make a lovely gift over the festive season and is suitable for vegans.
• 80g dairy free spread
• 70g dark muscovado sugar
• 70g golden syrup
• 200g plain flour
• 1 tsp bicarbonate of soda
• 1 1⁄2 tsp ground ginger
Heat oven to 200C/fan 180C/gas 6. Gently melt the butter, sugar and syrup in a saucepan until combined.
In a large bowl mix the flour, bicarbonate of soda and ground ginger, then stir in the butter mixture, mixing well to make a stiff dough.
On a sheet of baking paper roll the dough to the thickness of about a 50p coin. You can add a little bit of flour to the rolling pin if needed, or placed an extra sheet of baking paper on the top to help you roll.
Cut shapes with cutter and remove excess dough from around each shape. Then slide the gingerbread, still on its baking paper, onto a baking tray. Don’t try to lift the biscuits off the paper as they are very delicate.
Bake for 5-7 mins or until firm and just a little darker at the edges. Leave to cool on cooling rack and then decorate.