For the first time I decided to have a go at making Gingerbread men for Christmas and so being a fan of The Great British Bake Off I got on line to track down a Mary Berry recipe and found the following which I have adapted (as I tend to do) oh-so-slightly.
350g/12oz plain flour, plus extra for rolling out (I substituted 50g of the plain flour for rice flour)
1 tsp bicarbonate of soda
2 tsp ground ginger (I heaped them up)
1 tsp ground cinnamon (I heaped it up too)
175g/6oz light soft brown sugar (I used demerara sugar by mistake and it worked fine – probably gave them an extra crunch, so I’ll try the normal soft brown sugar next time to compare)
1 free-range egg
4 tbsp golden syrup
My other addition: A handful of Crystallised Ginger (diced)
You can use writing icing and cake decorations but I just dusted my men with icing sugar
What to do
Firstly, I made the Gingerbread by hand but to follow tells you how to do it with equipment.
Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs.
Stir in the sugar.
Add the diced crystallised ginger and stir through.
Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together.
Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.
Preheat the oven to 180C/350F/Gas 4.
Line two baking trays with greaseproof paper.
Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface.
Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
Bake for 12-15 minutes, or until lightly golden-brown.
Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
When cooled decorate with the writing icing and cake decorations or dust with icing sugar.