How much fun is it decorating gingerbread? Everytime I look at this picture the huge chocolate drops Bailey chose for eyes make me laugh our loud! Making gingerbread men is usually synonymous with Christmas in our house, where I will add a tsp of mixed spices or clove to the mix but its the school fair on Saturday and Bailey are I are on the cake stall, so thought these might go down well as an addition to all those wonderful big cakes… thats if the 8 year old hasn’t eaten them all by then!
Makes about 12- 15 shapes
- 75g light brown soft sugar
- 2 tbsp golden syrup
- 1 tbsp black treacle
- 1 tbsp water
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 95g butter, cut into cubes
- ½ tsp bicarbonate of soda
- 225g sifted plain flour
- tubes of coloured icing
- cake/cookie decorations
- Put the sugar, syrup, treacle, water, cinnamon and ginger into a saucepan and heat gently until they reach boiling point.
- Remove the pan from the heat and add the butter, mix well until dissolved.
- Add the flour and the bicarbonate of soda, stir well until you have a dough consistency.
- Leave the dough covered to cool down for about 30 minutes.
- Preheat your oven to fan 170. Prepare some baking sheets with parchment paper.
- Roll out your dough onto a floured surface until about 3mm thickness. Cut out your gingerbread men or shapes and place on your baking sheets, keeping a little space in between each one.
- Bake in the centre of the oven for 10-15 minutes, the biscuits should be slightly firm when pressed.
- Leave to cool slightly on the baking sheet, then transfer to a cooling rack.
- Once totally cool, unleash your creative side by applying your icing, then adding your decorations on top. Keep in an airtight container to keep them fresh.