It’s amazing that these ever get into the actual oven.
I’m going to give you the recipe as it should be, but the reality is that I always add 50% more ingredients so that crafty, sneaky little people (and, ahem, maybe myself) can scoff some of the raw mixture.
You will need…
- 350g/12oz plain flour, plus extra for rolling out
- 1 tsp bicarb of soda
- 2 tsp ground ginger
- 1 tsp groundcinnamon
- 125g/4½oz butter
- 175g/6oz light soft brown sugar
- 1 egg
- 4 tablespoons of Golden Syrup
- Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Melt the butter and then blend with the mixture until the mix looks like breadcrumbs. Stir in the sugar.
- Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.
- Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
- Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
- Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with writing icing and cake decorations
We, sorry no, I made a mistake when we made our mixture. I put self raising flour in. Ooops. BUT even though we had to spread them further apart when baking, they turned out fabulously soft and slightly chewy. Keep this in mind if you like it that way. No problems, only solutions.
Think big and reach for the stars,