Ultimate Gingerbread Recipe by Billington's

Place the butter and muscovado sugar in a medium sized saucepan and heat gently until the butter has melted and the muscovado sugar has dissolved. Stir until the mixture blends together but do not boil.

Sieve the flour, bicarbonate of soda and ginger together then beat it into the muscovado sugar mixture with the golden syrup until smooth.

Turn the mixture out onto cling film and pat into a flat ball. Wrap tightly and chill for 30 mins or until firm enough to roll out.

Heat the oven to 190°C (gas mark 5). Line two baking trays with baking parchment.

Dust the work top with a little flour and roll out the dough to the thickness of a one pound coin. Cut out your gingerbread men (or whatever shape you like) and place on the baking trays.

Bake for 10-12 minutes until just turning slightly darker at the edges.

Leave to cool on the baking tray for 10 minutes then slide the gingerbread men onto a cooling rack to cool completely. Decorate as desired.

 

Here's Rosemary Shrager reading the tale of The Gingerbread Man to enjoy whilst you eat your biscuits

To make the Biscoff version: 

Add 3 tbsp Biscoff spread, 2 tsp ground cinnamon, 1 tsp ground ginger and 5 tbsp golden syrup to the dough prior to the chilling stage.