Gingerbread biscuits

 Today’s recipe is by The Little Ones Chef all the way from Australia
210g golden syrup 
250g butter 
170g castor sugar 
tbsp ground ginger 
tbsp ground cinnamon 
tbsp ground cardamon 
tbsp ground cloves 
475g plain flour 
½ tsp sea salt 
2 tsp baking soda 
Makes approx. 100 biscuits 


Place the golden syrup, butter, sugar and spices into a saucepan and heat over medium heat, stirring frequently until sugar has dissolved. Allow to completely cool. 
Whisk in the eggs until well combined. 
Combine the flour, salt and baking soda together and then incorporate this into the golden syrup mixture until a smooth dough is achieved. Divide mixture into 3-4 blocks, wrap in cling film and place in refrigerator for a few hours to firm up. 
Preheat oven to 175’C. 
Line baking trays ready with baking paper. 
Take out a block of gingerbread mix from the fridge at a time as its easier to handle when chilled.  Roll out mixture using a rolling pin until approx. 4-5mm thick. If the dough is too soft top handle, you may sprinkle the bench top with a little flour to make it easier to lift off the bench. Using a cookie cutter, cut out the shapes as close to each other as possible, and if you’re wanting to use some as Christmas decorations as I do, use a straw to pierce a hole into each cookie towards the top so that you can thread through some string. Gently knead together the remaining dough and repeat with rolling out and cutting out with cookie cutter. Place onto the baking tray and cook for approx. 6-9 minutes until biscuits are golden. If you’re like me and don’t have enough baking trays, I suggest lifting the biscuits off holding diagonal corners of the baking paper and placing onto a table to cool down – do not stack the biscuits on top while they’re warm or else they wont become crisp. Once biscuits have completely cooled, thread a piece of string or ribbon through the small hole and tie both ends together. 
Store in a jar or tight fitting tupperware container in a cool dry place until needed.