150g butter
60g caster sugar or dark brown sugar
60g golden syrup
360g plain flour or maida
1 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
50g raisins and sultanas

Heat the oven to 180C. Line a baking tray with parchment paper.
Melt the butter with the sugar and the golden syrup. Sieve the flour, bicarbonate of soda and ground ginger and cinnamon into a large bowl. Add the melted butter and sugar mixture and mix together. Tip in the raisins and sultanas.
Knead the mixture for a few seconds until it comes together, adding a teaspoon or so of water if necessary, taking care to keep the dough soft but not sticky. Flatten the dough into a round about 2cm thick, wrap with cling film, and leave to chill for 30 minutes.
Dust a work surface with flour and roll out the dough to about 0.5cm thickness. Stamp out shapes using a Christmassy shaped cutter or regular round ones approximately 6-7cm in diameter.
With a flat spatula, put each shape onto the baking tray.
Bake in the oven for 10-12 minutes or until golden. Remove from the oven and leave to cool on the baking tray. Store in an airtight container.