As my son has just got into The Gingerbread Man (an epic tale of daring escapes, chases and deception, in case you didn’t already know) so I thought it’s high time to make some.
Apparently, making them, decorating them, and eating them goes down quite well with kids. Who’d have thought?
This recipe uses ginger and cinnamon, and has a slightly softer more delicate flavour.
- 350g (12oz) plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 175g (6oz) light soft brown sugar
- 125g (half a pack, or one stick) of butter
- 1 egg
- 4 tbsp golden syrup
- a little extra flour for rolling
- icing or icing sugar to finish
- Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl.
- Add the sugar and butter and mix until it resembles breadcrumbs.
- Mix in the egg and golden syrup – the dough should ‘come together’; lightly knead then wrap in clingfilm and pop it in the fridge to rest for 20 or so minutes.
- Preheat an oven to 180C (360F).
- On a floured surface, roll out the dough to 1/2 cm (1/4″) thick. Cut out the shapes, and place on a baking tray leaving a gap between each one.
- Bake for around 13-14 minutes – keep an eye on them though, they go from white to brown very suddenly!
(If you take them out when they are very pale, the texture will be soft and crumbly, a little later crunchy and crisp (both were nice – go with whichever you prefer!)
- Let them cool, then decorate with icing – or just dust with icing sugar.