I got this very lovely gingerbread cutter in the summer, it's cool. It has pokey bits inside to put on the face and buttons - great for non artistic people like me. I used to have a nice G-Man recipe from Tate & Lyle but I lost it when the website changed. I've also tried the Delia one, it is good but every time I have tried it I accidentally use dark brown sugar instead of light brown, I must have some sort of mental block as I only realise when it's too late. It comes out more of a German style like Speculaas, nice for Christmas.I found this one on Handbag. It makes a really easy to handle, non-sticky dough that doesn't spread when it's baking and make everything look like weird blobs. I never use currants, burnt dried fruit has got to be one of the nastiest tastes ever!! I think it works best with half ginger half cinnamon.
Gingerbread Men
Makes 12
350g (12oz) plain white flour
1 tsp bicarbonate of soda
2 tsp ground ginger
110g (4oz) butter or block margarine
175g (6oz) soft light brown sugar
1 egg, beaten
4 tbsp golden syrup
currants, to decorate
- Sift the flour, bicarbonate of soda and ginger into a bowl. Run in the butter until the mixture resembles fine crumbs. Stir in the sugar and make a well in the centre.
- In another bowl, beat the syrup and egg together.
- Pour the syrup mixture into the well and mix to a fairly firm dough; knead until smooth.
- Divide in half and roll out, one half at a time, on a lightly floured surface to a 5mm thickness. Using a gingerbread man cutter, cut out figures and place them on a lightly greased baking sheets.
- Add currants to represent eyes and buttons. Bake at 190C/375F/Mark 5 for 12-15 minutes, until golden.
- Leave on the baking sheets for 1 minute, then carefully transfer to a wire rack to cool.
