Ingredients

• 350g/12oz plain flour
• plus extra for rolling out
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 125g/4½oz butter
• 175g/6oz light soft brown sugar
• 1 free-range egg
• 4 tbsp golden syrup
• writing icing
• cake decorations

Directions

• Sift together the flour
• bicarbonate of soda
• ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
• Lightly beat the egg and golden syrup together
• add to the food processor and pulse until the mixture clumps together. Tip the dough out
• knead briefly until smooth
• wrap in clingfim and leave to chill in the fridge for 15 minutes.
• Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
• Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters
• cut out the gingerbread men shapes and place on the baking tray
• leaving a gap between them. For decorations
• use a skewer to make a small hole in the top of each biscuit.
• Bake for 12-15 minutes
• or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.