Gingerbread recipe

To bake gingerbread, mix the flour, baking powder, baking soda, ginger, cinnamon, cloves and nutmeg in a large bowl. At this point, I recommend using high-quality spices, as they taste more intense and give your gingerbread a richer flavor.

In a separate bowl, beat together the sugar, sugar beet syrup, egg and butter. It is worth stirring really thoroughly here until the mixture is fluffy and light in color. This will give the gingerbread a better texture.

Gradually add the dry ingredients to the wet mixture until you have a firm dough. Take your time here and only add enough flour until the dough is no longer sticky to prevent the gingerbread from becoming too dry.

Cover the dough and leave it to rest in the fridge for at least 30 minutes. The chilling process makes it easier to roll out the dough later and allows the spices to develop properly.

Now preheat the oven to 180 degrees. Roll out the dough on a floured surface and cut out your gingerbread shapes. Your imagination is key here - you can use traditional shapes such as hearts and stars, or get creative with animals, Christmas figures, etc.

Bake the gingerbread on the middle shelf for about 10-12 minutes or until golden brown and firm. They will harden slightly after cooling, so I would recommend not leaving them in the oven for too long. Optionally, decorate the gingerbread with icing.