Lyle's Gallant Gingerbread Men
FOR THE GINGERBREAD MEN
- 350g Plain flour + extra for rolling
- 1 level tsp Dr Oetker Bicarbonate Of Soda
- 2 tsp Ground ginger
- 110g Unsalted butter, cubed
- 175g Tate & Lyle Light Muscovado Sugar
- 1 Large egg, beaten
- Lyle's Golden Syrup Tin 3 tbsp
FOR THE ICING
- 1 Sachet Dr Oetker Free Range Egg White Powder (prepared as per sachet instructions)
- 175g Tate & Lyle Icing Sugar
Get your gingerbread men on the march:
- Rub the butter into a mixture of flour, bicarbonate of soda and ginger in a mixing bowl. Once you get fine breadcrumbs, add the Light Muscovado Cane Sugar.
- Make a well in the centre, stir in the egg and Lyle’s Golden Syrup and mix with a wooden spoon to make a soft, smooth dough.
- Preheat the oven to 190°C/170° Fan, 375°F, Gas 5 – while it warms up, turn the dough out onto a lightly floured surface and knead. Roll out to 5mm (¼”) and stamp with a 13cm (5”) gingerbread man cutter. Transfer to two lightly greased baking trays, then reroll the remaining dough and repeat.
- Leave cut out gingerbread men to cool for 20 minutes, before baking. Bake on the top and middle shelves for 10-12 minutes, swapping trays halfway, until slightly darkened. Leave for a few minutes to firm up, then transfer to a wire rack until they are completely cool.
- Don‘t forget the icing – Prepare the egg white powder as per pack instructions and gradually sift over the Icing Sugar. When the consistency is a bit like toothpaste. Spoon into the piping bag with fine No. 3 plain nozzle – ice the gingerbread men and leave to harden for a few hours.
Gorgeous eaten fresh, but gingerbread men are also patient - so you'll love sharing them later. Make up to a month ahead and freeze in a lidded tub, or make up to 4 days ahead and store in an air-tight container.