I love ginger. So in posts to come, especially when I’m baking you can be sure that my recipe ideas will include a spoonful of ginger here and a spoonful of ginger there. Asked recently by my friend Emmy to recommend a good recipe for gingerbread men, took me back to the batches I baked for Christmas for all of our nieces and nephews – over 20! This particular recipe will guarantee a light and crunchy biscuit that both children and adults will love. It’s also a great one for little helpers if you have children who are keen bakers.
The Baking Bit…
1.Mix the flour, bicarbonate of soda, ginger and cinnamon into a food processor and then add the butter and sugar and blend until the mixture resembles breadcrumbs.
2.Next add one egg and the golden syrup into the food processor and mix. If the mixture is dry add a little water, but not too much, until the mixture sticks together.
3.Knead the dough for a couple of minutes, wrap in clingfilm and then chill for 30 minutes in the fridge
4.Pre heat the over to 180C
5.Lightly dust your work surface with flour and roll out the dough but make sure it isn’t too think – 0.5 cm is perfect. Use a gingerbread man cutter to cut out the shapes and place on a baking tray, leaving space between each as they will spread!
6.Bake until they are a light golden-brown colour, which should take between 12 and 15 minutes. Leave to cool and then decorate.