Ingredients
125g/4oz plain flour
½ tsp. bicarbonate of soda
½ tsp. ground ginger
½ tsp. ground cinnamon
25g/1oz butter or margarine
50g/2oz soft brown sugar
2 tbsp. golden syrup
1 tsp. milk
50g/2oz stiff glacé icing
Method
Method
Sift the flour, soda and spices into a bowl. Place the fat, sugar and syrup in a pan over a low heat until melted. Cool, then mix into the flour with the milk to form a firm dough. Wrap in polythene (cling film) and chill for 30 mins. When ready, turn the dough onto a floured surface and roll out to around 5mm (¼ inch) thickness. Using gingerbread cutters, cut out 12 figures and place on greased baking sheets. Bake in a preheated moderate oven (160°c 325°f gas 3) for 10 - 15 mins, until firm. Transfer to a wire rack to cool. Spoon the icing into a piping bag fitted with a writing nozzle and pipe on the eyes, nose etc for each figure.
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