There is nothing like a good old gingerbread man around the festive season. I love this really super recipe and often get a group of friends or family around for the decorating process. There is something exceptionally fun about university students spending an hour or two with their hands covered in smarties and icing decorating little gingerbread men.
Grab 350g of self raising flour (often I use plain flour, because this results in gingerbread men that don’t expand all over the place in the over, but they are often a little less chewy than otherwise, up to you though) and sieve the flour in to a bowl, add 1-2 teaspoons of ground cinnamon and 1-2 teaspoons of ground ginger, depending on how strong you like your spices. Pop 225g of soft butter in to the bowl and mix well and consistently until you have a bowl of crumbs. Add 175g of soft brown sugar and stir in.
In a separate bowl pour in 4 tablespoons of golden syrup and crack in an egg. Mix well with a fork. Then add this mix to the sugary crumbs in the other bowl and mix well until clumps start to form and it becomes a nice thick, but pastey dry dough. Knead well with hands and roll in to a nice ball. Wrap in clingfilm and pop in to fridge for about 2 hours.
When ready, get your cookie cutters, use a small amount of flour, enough to stop sticking and roll your dough out to 4-6mm thick and make your gingerbread men/cookies/people etc. Place on a lined baking tray and cook for 10 minutes at 180 degrees celcius, they might still be a little fragile so carefully place them on a wire rack and allow to cool.
Decorate. Nom. Package. Nom. Gift. Nom. EAT. Nom.