Try some procrasti-baking this Christmas with this fun recipe that the grandchildren can get involved in.

Ingredients

• 150g unsalted butter, cube
• 1/2 cup (125ml) golden syrup
• 1/2 cup (110g) packed brown sugar
• 1 tsp bicarbonate of soda
• 3 cups (450g) plain flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp baking powder
• 1 egg, lightly whisked

To decorate

• Writing fudge
• Rainbow choc chip

Method

1. Preheat oven to 180°C. Line 2 large oven trays with baking paper.
2. Place butter, golden syrup and sugar in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Remove from heat. Add bicarbonate of soda and stir to combine. Transfer to a large heatproof bowl. Set aside to cool.
3. Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture. Add the egg and stir until combined. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into 2 portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.
4. Roll 1 portion between 2 sheets of baking paper until 5mm thick. Using 6-7cm Christmas pastry cutters, cut shapes from dough, re-rolling scraps. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining gingerbread portion.
5. Bake in preheated oven, 1 tray at a time, for 8 minutes or until just firm to touch. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. Decorate gingerbread using writing fudge and rainbow choc chips, if desired.