250 g plain flour or fine oatmeal (or 125g of each – which is what I did)
125 g pale soft brown sugar
1 teaspoon ground ginger
1/4 teaspoon baking powder
150 g lightly salted butter
 Preheat oven to 180 C/350 F/Gas mark 4.
 Line a oblong tin with baking parchment – mine was roughly 19.5cm by 29.5cm and was as deep as a swiss-roll tin.
 Mix the dry ingredients together.
 Melt the butter and add to the dry ingredients.
 Spread the mixture over the tin in a thin layer, pressing it down lightly.
 Bake until golden brown – about 30/35 minutes.
 Mark into squares/rectangles as soon as you have taken the tin from the oven, but allow to fully cool in tin before removing gingerbread.
250g whole wheat flour
1/2 teaspoon each of bicarbonate of soda and cream of tartar
3 generous teaspoons of ground ginger
175 g butter
150 g soft dark brown sugar
1 dessertspoon of golden syrup
 Preheat oven to 160 C/325 F/Gas mark 3.
 Line a square cake tin – mine was approx. 21cm sq.
 Sift the flour, bicarbonate of soda, cream of tartar and ground ginger into a bowl.
 Rub in the butter, then add the sugar and the golden syrup.
 Press the mixture into the tin (the mix is fairly dry and crumbly looking but don’t panic!).
 Bake for 45-50 minutes, until golden brown.
 As above, mark out the biscuits as soon as the tin comes out of the oven, but then leave to cool. Both sets of biscuits harden as they cool.