Preheat the oven to 170°C fan. Line baking sheets with greaseproof paper.
Crack the egg into a small jug and beat with a fork. Set aside for now.
Measure the butter, dark muscovado sugar and golden syrup into a small saucepan.
50 grams Unsalted butter, 75 grams Dark muscovado sugar, 50 grams Golden syrup
Heat on low until the butter and sugar melt. Once melted turn the heat up and let the mixture boil for 1 minute. Remove and leave to cool for 10 minutes.
Stir the plain flour, bicarbonate of soda, ginger and cinnamon together in a medium-sized bowl.
175 grams Plain flour, 0.5 teaspoon Bicarbonate of soda, 2 teaspoon Ground ginger, 1 teaspoon Groun cinnamon
Now pour in the melted butter mixture and half of the beaten egg. Use a wooden spoon to fold the mixture until it starts to come together into a dough. Now use your hands to knead the dough gently until smooth and the bowl is left clean.
1 medium Egg
If the dough is too dry add a little bit more egg, if it's too wet add a little flour.
Wrap the gingerbread dough in clingfilm and place in the fridge to chill for at least 30 minutes*.
Lightly dust a worktop and a rolling pin with flour and roll the gingerbread dough out to a £1 coin thickness.
Use cookie cutters to stamp out your shapes and place on a lined baking tray**.
Bake for 10-12 minutes until golden and firm.