Makes 20 | 20 minutes prep | 15 minutes cooking
- 1350g plain flour
- 2 tsp ginger, ground
- 1 tsp bicarbonate of soda
- 100g butter
- 175g soft light brown sugar
- 1 egg
- 4 tbsp golden syrup
Preheat oven 190°C.
Put the flour, ginger and soda into a bowl and rub in the butter.
Add sugar and stir in the syrup and egg to make a firm dough.
Roll out to about 5mm thick and cut out your gingerbread men. (If you don't have a gingerbread man cutter then use whatever you have - stars and hearts are just as tasty.)
Put a sheet of baking paper on a tray and evenly space out the biscuits, bake for 10-15 minutes until golden brown.
Leave to firm up for a couple of minutes before placing on a wire rack to cook.
Once cooled, decorate with icing.
TIP: Refrigerate the uncooked, cut biscuit shapes on a baking tray prior to cooking. About 15 minutes in the fridge is long enough to ensure your gingerbread biscuits retain their shape during baking and don't spread out too much.