ginger snap cookies

Preheat the oven to 180c/350f/gas mark 4. Grease to baking trays.

Sift the flour into a large mixing bowl and sift ginger , cinnamon and biscarb soda on the top.

Chop the butter into small pieces and use your fingers to rub it in to the flour until the mixture is like fine bread crumbs.

Stir in the sugar and anything you want to add , like sweets. Beat the egg in a small bowl and combine the syrup.

Add the egg and syrup mixture to the flour and sugar and mix together well. Use your hands to squeeze the mixture in to the dough.

Sprinkle some flour on to the work top and roll the dough until its half a centimetre thick. Use cookie cutters to cut any shape you want. Gently place them on to the baking trays.

Continue until all the dough is used up , then place the trays in the oven and bake for 10 - 15 minutes until golden brown.

Leave to cool then decorate with icing pens and sprinkles if you want to.

!yum!