250g butter or Stork
100g golden syrup
600g plain flour
2 teaspoons bicarbonate of soda
4 teaspoons ground ginger
1 tbsp milk
Preheat the oven to 200C/ fan 180C/gas 6
Melt the butter, sugar and syrup in a pan - don’t overheat, you should still be able to stick your finger in it comfortably.
Sift the rest of the ingredients together in a bowl and pour over the melted butter - mix into a stiff paste.
Allow to cool, and roll out to the thickness of two £1 coins.
Cut out the shapes, and place on greaseproof paper on a baking tray.
Bake for 12 minutes. Allow to cool on a cooling rack, store in a dry place.
(If you don’t like ginger, then just leave it out or use chocolate)
For this house, you'll need:
375g/13oz unsalted butter
300g/10½oz dark muscovado sugar
150g/5½oz golden syrup
900g/2lb plain flour
1 tbsp bicarbonate of soda
2 tbsp ground ginger
2 tbsp milk