Makes 25
INGREDIENTS
For the golden gingerbread
mixture
175g/6oz plain flour
1.5ml/1/4 tsp bicarbonate of soda
pinch of salt
5ml/1 tsp ground cinnamon
65g/2/1/2oz unsalted butter, cut in pieces
75g/3oz caster sugar
30ml/2 tbsp maple or golden syrup
1 egg yolk, beaten
For the chocolate gingerbread mixture:
175g/6oz/1/1/2 cups plain flour
pinch of salt
10ml/2 tsp ground mixed spice
2.5ml/1/2 tsp bicarbonate of soda
25g/1oz/4 tbsp cocoa powder
75g/3oz/1/3 cup unsalted butter,
chopped
75g/3oz/1/3 cup light muscovado sugar
1 egg, beaten
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DOUBLE GINGERBREAD COOKIES
To make the golden gingerbread mixture, sift together the flour, bicarbonate of soda, salt and spices. Rub the butter into the flour in a large bowl, until the mixture resembles fine breadcrumbs. Add the sugar, syrup and egg yolk and mix to a firm dough. Knead lightly. Wrap in clear film and chill for 30 minutes before shaping.
To make the chocolate gingerbread mixture, sift together the flour, salt, spice, bicarbonate of soda and cocoa powder. Knead the butter into the flour in a large bowl. Add the sugar and egg and mix to a firm dough. Knead lightly. Wrap in clear film and chill for 30 minutes.
Roll out half of the chocolate dough on a floured surface to a 28 x 4cm/11 x 1/1/2in rectangle, 1cm/ 2in thick. Repeat with half of the golden gingerbread dough. Using a knife, cut both lengths into seven long, thin strips. Lay the strips together, side by side, alternating the colours.
Roll out the remaining golden gingerbread dough with your hands to a long sausage, 2cm/3/4in wide and the length of the strips. Lay the sausage of dough down the centre of the striped dough.
Carefully bring the striped dough up around the sausage and press it gently in position, to enclose the sausage completely. Roll the remaining chocolate dough to a thin rectangle measuring approximately 28 x 13cm/11 x 5in.
Bring the chocolate dough up around the striped dough, to enclose it. Press gently into place. Wrap and chill for 30 minutes.
Preheat the oven to 180°C/350°F/ Gas 4. Grease a large baking sheet. Cut the gingerbread roll into thin slices and place them, slightly apart, on the prepared baking sheet.
Bake for about 12-15 minutes, until just beginning to colour around the edges. Leave on the baking sheet for 3 minutes and transfer to a wire rack to cool completely.
