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350g / 12oz plain flour
5ml / 1tsp bicarbonate of soda
10ml / 2tsp ground ginger
100g / 4oz butter, diced
175g / 6oz Tate & Lyle Light Brown Soft Sugar
60ml / 4tbsp Lyle’s Golden Syrup
1 (size 3) egg, beaten
30ml / 2tbsp milk
TO DECORATE
currants or raisins
a little glace icing
hundreds and thousands |
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Instructions 1. Sift together the flour, bicarbonate of soda and ginger. Add the butter and rub in until it resembles fine breadcrumbs. Stir in the sugar.
2. In a small bowl beat together the syrup, egg and milk. Stir into the dry ingredients and mix to a dough, Turn out onto a floured surface and knead until smooth.
3. Roll the mixture out on a lightly floured surface to about 5mm / ¼ in thick and using a gingerbread cutter cut out 12 gingerbread men or 22 small boys and carefully transfer to baking trays lined with parchment paper.
4. Decorate the biscuits with the dried fruit and bake in a preheated oven at 190°C/375°F/Gas 5 for 12-15 minutes for large gingerbread men or 10-12 minutes for small gingerbread boys until golden. Allow to cool slightly and harden before transferring to a wire rack to cool completely. Decorate with a little glace icing to form the eyebrows, mouths, collars and buttonholes and then sprinkle over a few hundreds and thousands to form the buttons. Store for up to 1 week in an airtight container. |
