makes 2 portions | prep 15 mins (+ 5 mins cooling & 1 hour chilling time) | cooking 5 mins
100g ( 12⁄ cup, firmly packed) brown sugar 125ml ( 12⁄ cup) golden syrup 50g butter 340g (21 ⁄ 4 cups) plain flour 75g ( 12⁄ cup) self-raising flour 11 ⁄ 2 tbs ground ginger 11 ⁄ 2 tsp mixed spice 1 tsp ground cloves 12⁄ tsp bicarbonate of soda 1 egg, lightly whisked
1 Place the sugar, golden syrup and butter in a saucepan over low heat. Cook, stirring, for 3-5 minutes or until the butter is melted and sugar is dissolved. Set aside for 5 minutes to cool slightly. 2 Combine the flours, ginger, mixed spice, cloves and bicarb in a large bowl. Add the sugar mixture and egg. Stir until combined. Turn the dough onto a lightly floured surface and knead until smooth. Divide into 2 portions. Shape into discs. Cover with plastic wrap. Place in the fridge for 1 hour to rest before using.
make ahead !
To store gingerbread dough, wrap up tightly in plastic wrap. Keep in the fridge for up to a week or store in the freezer for up to 2 months. Thaw in the fridge overnight and bring to room temperature before using.