Nothing talks to me more at Christmas than gingerbread. I make these cookies every year as my tradition; I always give a batch to the neighbours with their Christmas card. Now I can promise you that tackling treacle and getting your hands smothered in mixture is so, so worth it. Not only are the spices perfectly balanced, but the soft middle will make you want to eat one after another. So grab an apron and an appetite and be prepared to fill your house with the sweetest smell imaginable.
This recipe is so frequently made in our house, that it has become a bit of a Gem classic. My brother-in-law buys jerk season in bulk when he flies home from America, as he makes it frequently now too. It’s so easy, packed full of goodness and can suit any leftover meat. It’s a recipe I developed from one I found in a magazine, years ago now. So it was the first recipe I thought of when creating these leftover recipes in partnership with Joseph Joseph. Lyzi made it and I know it has become a firm favourite with her too.