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Add a festive touch to your favourite drinks and desserts with this easy gingerbread syrup, made with classic Christmas spices and delicate vanilla. It's a great edible gift idea for coffee fans, and is perfect for drizzling over pancakes and porridge throughout the winter months. Make ahead and store in a cool dark place for up to 1 month, and, once opened, keep in the fridge and use within 2-3 weeks - although we guarantee this delicious treat won't last that long! See method
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Tip: To sterilise glass bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
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