Ingredients-

Bowl 1

• 375g plain flour

• 1/4 tsp baking soda

• 2 tsp ginger

• 2 tsp cinnamon

• 1/2 tsp allspice

• 1/4 tsp salt

Bowl 2

• 90g butter, softened

• 150g brown sugar

• 40ml stem ginger syrup

• 80ml molasses or honey

• 2 egg yolks

Instructions-

1. Whisk flour, baking soda, ginger, cinnamon, allspice, and salt together in a large bowl; set aside.

2. In another bowl, whisk together softened butter, brown sugar, stem ginger syrup, molasses or honey, and egg yolks until well combined.

3. Add the wet ingredients to the dry ingredients and mix until fully combined; you may need to hand mix for thorough incorporation, given the dense nature of the mixture.

4. Wrap the dough in clingfilm and refrigerate for a minimum of 2 hours, up to 2 days.

5. Preheat the oven to 175°C and line baking trays with parchment paper.

6. Roll the gingerbread dough between two pieces of baking parchment to 1/2cm thickness.

7. Cut into desired shapes with a knife or cookie cutters.

8. Bake larger pieces for 13 minutes and smaller pieces for around 10 minutes.

9. Cool and store at room temperature in an airtight container for up to a week.