Our waistlines have grown and are still growing! We are all still in the festive spirit… yesterday we finished off the Turkey in a very yummy risotto (making a total of 17 meals from one bird!). One of the most popular treats this year has been our gingerbread men, which have been enjoyed in England, as well as having been well travelled and appreciated in Italy. They are super tasty and great fun – a must for this time of the year. The following recipe will make around 15 men (or biscuits).
- 140 butter
- 180g light soft brown sugar
- 4 tbsp golden syrup
- 350g/12oz plain flour, plus extra for rolling out
- 1 tsp baking powder
- 2 tsp ground ginger (we like it very gingery)
- 2 tsp ground cinnamon
- Pinch of salt
- Pinch of cayenne pepper
- Heat oven to 200C.
- Line 2 baking sheets with baking parchment.
- Melt butter, sugar and syrup in a pan. Sieve the flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and ginger to make a dough. The dough is very very delicate and slightly crumbly, but work with it!
- Wait until cool enough to handle, and then roll out dough to about 5mm thick. Stamp out gingerbread men; re-rolling and pressing the trimmings back together and rolling again. Make small holes in the top of the head with a straw if you would like to thread a ribbon through.
- Carefully lift onto baking sheets (we use a flat knife to help move the little fellas)
- Bake for 10-12 mins until golden, it is very tempting to leave them in longer as they come out of the oven soft, but will harden as they cool – so trust the timing!
- And for the fun bit, wait until completely cooled and then decorate… we used melted chocolate and pre-bought squirty icing tubes – let your imagination go crazy!
- They will keep up to one week in an airtight tin.