Perfect for Christmas, Halloween or just a rainy Saturday afternoon when you’re being plagued with “but I’m so boooooored”. Spicy enough to please adults, sweet enough to please kids (or the adults in my life with a sweet tooth). The raw dough can be frozen if you want to split it and save some for a later weekend afternoon.
- 350g plain flour (plus extra for rolling out)
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ⅛ tsp ground cloves
- ⅛ tsp grated nutmeg
- Pinch of salt
- 125g unsalted butter, cold from the fridge
- 90g soft light brown sugar
- 1 egg
- 3 tbsp golden syrup
- Mix together flour, bicarb, salt and spices
- Grate in the butter (seems like a bit of a faff but this makes combining it with the flour much easier)
- Mix in with your fingertips, rubbing and lifting it until the mixture is the consistency of breadcrumbs
- Stir in the sugar
- Beat the egg and golden syrup together then pour into flour/butter mixture. Stir together and mix until it starts to come together
- Tip out onto the work surface then press and knead briefly until it’s a smooth ball of dough
- Wrap in clingfilm and leave to rest for 15 mins
- Pre-heat the oven to 160C fan (180C) and line 2 baking trays with greaseproof paper
- Roll out the dough on a lightly floured surface to around ½ cm
- Cut out shapes and place on baking tray
- Bake for 12-15 mins until lightly golden brown
- Leave on the tray for 5 mins to firm up and then transfer to a wire rack to finish cooling
- When cool, decorate with icing sugar paste and ALL THE SPRINKLES
Sophie cooks 
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