Christmas Gingerbread

Another festive treat!

Ingredients:

100g butter

100g dark brown sugar

150g golden syrup

2 tablespoons of rosewater

2 teaspoons finely grated fresh ginger

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon bicarbonate soda

100g plain flour

1 teaspoon baking powder

250g ground almonds

2 tablespoons linseeds

3 eggs, lightly beaten

Icing sugar to dust

Method:

Preheat the oven to 170C (340F). Grease and line a 35cm by 25cm tin with baking paper

Melt the butter in a saucepan, add the brown sugar, golden syrup, ginger, cinnamon and rosewater and stir until combined

Remove from the heat and allow to cool slightly, before adding the eggs and then mix thoroughly

Add the baking powder to the flour, sift and fold into the mix

Add the linseeds.  This should lead to quite a thin batter

Pour into the prepared tin and cook for 20-30 minutes or until it is risen and firm

Be careful not to over cook as it is better slightly sticky.  The smell while baking is delicious

Using baking cutters; cut Christmas shapes from the large slab of gingerbread, such as snowflakes, a snowman or Christmas tree.

Dust with icing sugar and leave to cool