A Christmas staple, can be used to build a house or diverse shapes for bisuits
Set the oven to 180*
Melt together the Butter, brown sugar and golden syrup over a low heat.
Sift together the Plain four, ground ginger and bicarbonate of soda into a large bowl.
Make a well in the dry ingredients, pour in the liquid and stir from the center until all of the butter mix is incorporated into the dry.
Knead by hand until a smooth firm dough.
Fold 2 sheets of silicon baking paper in half, divide the dough between them.
Fold the half of the paper over the top and roll even, flat and out to the edges of the sheet of paper.
This will give you 2 sheets of dough of even thickness the same size as a perforated baking tray.
Open and trim the paper.
Using different cookie cutters, cut into desired shapes and place immediately onto a baking tray with grease-proof paper.
Bake at 180 * for 15 minutes, the biscuit will still be slightly soft when it comes out of the oven.
While the biscuit is still hot, recut the shapes as the mix will have slightly joined together.
Break the chocolate into small pieces and melt over a bain marie.
Dip the cooled cookies into the chocolate and then lay on a piece of baking parchment and allow to cool.
«try using white chocolate and add food colouring to give it a festive touch!»