It was only after making the dough up and looking at my cutters that I realised I did not have any gingerbread men cutters. Instead I opted for ginger butterflies. Perfect for my Autumnal cups of tea.
This recipe is my all time favourite ginger biscuit recipe and comes from this trusty Ladybird first children's cookbook. Like the gooey chocolate brownies these are one of the first things I remember baking with my mum.
The pictures are a bit unattractive now with everything being orange and brown and look at the below girl's poor hairstyle! However it still has my favourite gingerbread men recipe.
100g plain flour
1/2 level tsp of bicarbonate of soda
25g brown sugar
50g margarine or butter
75g golden syrup - if you like your gingerbread darker you can substitute some of the golden syrup with black treacle
1 level teaspoon of ginger
50g plain flour for dusting and shaping
- Preheat oven to 190C
- Cream margarine and sugar together
- Add the golden syrup and ginger and mix well
- Sift in flour and bicarbonate soda and mix well
- Turn out onto a floured surface and work some of the flour into the dough
- Cut out your shapes. This makes quite a wet sticky dough so you may need to work a bit more flour in and pick a simple cutter. Make sure you flour the cutter before using
- Bake for 10-12 mins or until golden
- Leave to cool on the baking tray