Using a food processor mixing bowl add the flour, baking soda, cinnamon, ginger, salt and brown sugar and mix thoroughly.
Cut the butter into small chunks and add to the dry ingredients. Place on the food processor and blend until the butter and the dry ingredients have combined and is a fine mixture.
Leaving the mixer on, slowly add the golden syrup/molasses and the milk and leave to mix for about 45 seconds to 1 minute. It should have formed a dough.
Remove the bowl from the processor and divide the dough into 2 equal portions. Tightly wrap each portion in clingfilm/plastic wrap and place in the fridge for a few hours. NB this can be made in advance and left in the fridge overnight.
Line 2 baking tray with greaseproof paper/parchment paper and put to one side.
Preheat the oven to 175C/350F/Gas Mark 4
Using one portion of dough at a time. Remove the gingerbread dough from the fridge and unwrap. Dust a clean dry flat area of your worksurface and lightly dust your rolling pin ready for action.
Roll the dough until it is level and about ½ inch in thickness. Use your cookie cutters of snowmen, Santa, bells, hearts and everything else you like.
Place the cut gingerbread figures onto on of the baking trays and when complete, place the tray in the fridge and repeat with the second half of dough.
When ready to cook, place in the heated oven for 7 – 10 minutes (until the cookie is firm) depending on thickness and how good your oven is. To test, carefully touch a figure and if the dough retains the impression, then it’s done. Nothing worse than and over cooked gingerbread cookie.
Remove from the oven and transfer to a cooling rack.
Once cold, decorate with icing and your creative imagination. Or in the case of my grandchildren, make a mess lol.
I will admit, I purchase the icing tubes from my local supermarket as they are easy to use, ideal size and come in a lot of colours.