60g golden syrup
200g dark brown sugar
200g unsalted butter
Zest of 1 medium sized orange
4 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 tsp bicarbonate of soda
500g plain flour
1 tsp salt
1 medium egg
Pour the black treacle and syrup into a large saucepan. Add sugar, butter, zest and spices. Warm gently until the butter and sugar have dissolved and the treacle has become runny.
Leave the mixture to cool for 15 minutes.
Sift ¼ of the flour into the treacle mixture and fold in. Repeat with the flour and salt. Beat in the egg.
Knead gently until the dough has come together in a smooth ball, try tp avoid adding any flour. Wrap in clingfilm and chill for 1 hour.
Roll the dough out on a lightly floured surface, or a sheet of baking paper until it is about 5mm thick. Cut out your shapes and transfer to the baking tray.
Bake for about 10 minutes (12 minutes for bigger shapes) turning half way through. They will be very soft, so leave to cool on the tray for a couple minutes before transferring to a cooling rack.