Cream together the butter, vanilla extract and sugar. Next, add the black treacle and golden syrup and mix until well combined.
Mix the flour, baking powder, bicarbonate of soda & spices in a separate bowl.
Combine the dry ingredients with the wet ingredients and fold until it forms a dough like consistency.
Wrap in cling film and chill for 45 mins in the fridge.
Preheat the oven to Gas Mark 4 (180°C) and line a baking tray with parchment paper. Roll out the dough between two sheets of cling film to prevent the rolling pin from sticking. Alternatively you could roll the dough on a very well floured surface. Roll to roughly 1/2 cm thick.
Using a gingerbread cookie cutter, cut into the shapes out and place on the baking tray. Ensure they are spaced out evenly and there is enough room left around the edges.
Bake for 7-10 minutes or more if you like them your cookies on the crunchy side.
Place on a cooling rack to cool down completely before decorating.
You can decorate with whatever you like, fondant icing, chocolate, nuts, dried fruit, or candy.
Tag us for a chance to be reposted @jasminesflour #jasminesflourrecipes