Traditional kids’ favourite gingerbread men get an egg-free twist.
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 18-20 small biscuits
- 75g butter
- 50g dark muscavado sugar
- 2 tbsp golden syrup
- 175g self raising flour *
- 1 tsp ground ginger *
- 1/2 tsp ground cinnamon *
For the icing:
- 50g icing sugar
- A splash of water
Preheat the oven to 180°C/160°C fan.
In a small saucepan, melt the butter, sugar and golden syrup together gently.
Sift the flour and spices into a bowl with a small pinch of salt and then stir in the melted butter mixture and mix well until you have a stiff dough.
Allow the dough to cool and then roll out on a floured surface until it is about 5mm in height. Using a gingerbread man cutter, cut out as many gingerbread men as you can and transfer them to a lined baking tray.
Bake in the oven for 8-10 minutes until firm and golden. Allow to cool while you make the icing.
Combine the icing sugar with a very small amount of water, gradually mixing until you have a stiff icing that runs but holds its shape when drizzled. Fill a piping bag with a small nozzle and then the icing and pipe decorations onto your biscuits. Allow them to set and serve.