There are two things that I love most around Christmas, and no they're not the gifts or cheesy Christmas films.They're baking and gingerbread. I thought I would share with you the recipe I always use for gingerbread perfection.

• 350g/12oz plain flour, plus extra for rolling out
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 125g/4½oz butter
• 175g/6oz light soft brown sugar
• 1 free-range egg
• 4 tbsp golden syrup

Method:

1. Sift the flour, bicarbonate of soda, ginger and cinnamon and stick them into a bowl. Add the butter and mix until it all looks like breadcrumbs. Then stir in the sugar.

2. Beat the egg and golden syrup together in a separate little bowl then, add to the big bowl and mix until the mixture clumps together. Tip the dough out, knead quickly until smooth, wrap in cling film and stick it in the fridge for 15 minutes.

3. Preheat the oven to 180C/350F/Gas 4 and line two baking trays with greaseproof paper.

4. Roll the dough out to about 1/2 cm thickness on a lightly floured surface. Using cutters, cut out the gingerbread shapes and place on the baking tray, leaving a gap between them.

5. Bake for 12-15 minutes, or until lightly golden-brown. Leave your gingerbread on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate however you would like and get eating!

Get baking and let me know how it goes when you're finished, I'd love to know!

Ciara x