This one is another one for Michelle, and also for Lee (though I am sorry it is not the sticky kind).

You will need

• 100g butter
• 3 tbsp golden syrup
• 350g self-raising flour
• 1-2 tsp ground ginger
• 100g caster sugar
• 1 egg (beaten)

How to make them

1. Melt the butter and syrup together over a low heat
2. Mix the flour, ginger and sugar together in a bowl
3. Add the butter/syrup mix – stir slightly
4. Add the beaten egg – stir gently
5. Knead until smooth
6. Leave for 15 minutes to cool
7. Roll out on a lightly floured surface to approx. 1/2 cm thick
8. Cut into the desired shapes and place on lightly greased baking tray
9. GAS MARK 4 / 180 ⁰c for 8 minutes until golden
10. Allow to cool on the tray, then eat!

Tips

• Divide the ball of dough into smaller sections before you roll it out – this recipe makes a LOT of gingerbread!

This one is for Michelle. Not because she needs simple recipes (ask her for her Christmas Pudding recipe. Yum!) but because the conversation got around to baking in bookbinding the other night and she didn’t quite believe how easy these were!

You will need

• 125g / 4oz unsalted butter
• 55g / 2oz caster sugar
• 175g / 6oz plain flour

How to make them

1. Beat the butter and sugar together till pale
2. Stir in the flour till it becomes a smooth ball
3. Roll out on a lightly floured surface to approx. 1cm thick
4. Cut into the desired shapes and place on a baking tray
5. Sprinkle with some extra sugar
6. Chill for 20 minutes
7. GAS MARK 5 / 190⁰C for 15-20 minutes until golden
8. Allow to cool on the tray, then eat!

Tips

• Use GOOD butter – it’s the butter that gives these most of their taste, so cheap butter will lead to very blah and cheap tasting shortbread. Your tastebuds will thank you, (though your waistline might have a few grumbles).
• If you are one of those heathens who keeps their butter in the fridge, take it out half an hour before you start so it has time to soften. You will be beating forever otherwise!
• Line the baking tray with greaseproof paper – it just makes everything so much easier.
• Take care they don’t go too brown. The ideal is a creamy golden off-white.