|350g / 12oz plain flour|
|175g / 6oz light soft brown sugar|
|100g / 4oz butter|
|1 medium egg|
|4 tablespoons of golden syrup|
|1 teaspoon bicarbonate of soda|
|1½ teaspoon of ground ginger - see Cook's Notes above|
The pastry will be easier to mix if the butter has been removed from the fridge half an hour before starting mixing.
Everyone has their own idea of what makes the perfect gingerbread men, especially children. This recipe has been designed so that not only can your kids prepare and cook most of the recipes but also so that they will enjoy eating them. Two variables can be easily adjusted to make them exactly how you and your kids prefer.
First, we have used only a relatively small amount of ground ginger so that younger kids enjoy the taste. But it's fine to double or even triple the amount of ground ginger if you want to make a stronger tasting biscuit.
The second variable is the thickness you roll out the pastry. We suggest a thickness of about 5mm. This gives a biscuit which has a little crunch to it but is also reasonably soft. To get a crisper gingerbread man simply roll out the pastry thinner, or thicker if you want a softer biscuit.
Recipe by David Marks. Recipe tested out on Anthony and Simon, our resident food tasters!
THE ADULT - put the baking trays in the pre-heated oven. Remove after 15 minutes (check after 10 minutes).