FFS! What's wrong with my gingerbread?

[MrsChemist]

It's not soft. It's a nice biscuity texture, but I don't want crunchy gingerbread, I want soft gingerbread.
Here's the ingredients:
80g butter
50g muscovado sugar
3 tbsp golden syrup
175g flour
half a tsp bicarb
2 tsp Ginger
1 tsp cinnamon
1 piece of stem Ginger, chopped.

Where am I going wrong?

I'd say no eggs, but I made some the other day and didn't have an egg for it, so I used milk and it was scrummy!
Maybe it's too dry though? Plus mine has got the same again of treacle, I think.

I made it earlier in the week with less butter and less syrup, and they were too dry. I upped the quantity and the uncooked dough was wet enough this time.

When you say eggs, is it just this recipe with an egg? I cooked it for 15 minutes on 180 if that helps diagnose the problem.

Bump

Bump again

roll it thicker, cook it for less time = squashier

i've never used egg in a gingerbread recipe.

cook it for less time