Edd Kimber's Gingerbread Advent Calender

  • 200g unsalted butter
  • 200g soft dark brown sugar
  • 4 tbsp golden syrup
  • 500g self raising flour
  • 1 tbsp ground ginger
  • 2 tsp mixed spice
  • 1 ground cinnamon
  • 1/2 tsp ground nutmeg

Preheat oven to 180°C (160°C fan) and line two baking trays with parchment paper.

Place the butter, sugar and golden syrup into a medium pan, set over medium heat, and heat until fully melted. Meanwhile, in a large bowl sieve the remaining ingredients together and make a well in the middle of the bowl.

Pour the melted ingredients into the bowl and using a wooden spoon mix together to form a stiff dough.

Lightly dust the work surface with flour and roll out the dough until it is around 5mm thick. Using number cookie cutters cut out 1-24 and place onto a the prepared trays.

Using a chop stick or skewer make a small hole at the top of each number (this will be used to hang the cookies onto the Christmas tree). Bake in the preheated oven for 10-15 mins or until set around the edges and lightly browned. Allow to cool on the trays for 10 minutes before moving to a wire rack to cool completely.

To decorate dip the cookies into royal icing and then into whatever you fancy, sweets, cake sprinkles or even dust with edible lustre powders. Once the icing has dried fully tie a piece of string through the cookies and hang on your tree.

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