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| https://www.recipetineats.com/gingerbread-men/ |
Ingredients
- 100g butter (salted)
- 3 tbsp treacle (or golden syrup)
- 1/2 tsp bicarb of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 22g plain flour
- 50g icing sugar (optional)
Putting it all together
Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. Add up to 1 tbsp of milk to combine if needed. The dough will be soft at this point, but it’ll firm up in the fridge.
Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
Heat the oven to 190C (170C fan) and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter.
Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
If decorating with icing sugar, it with 1-2 tbsp water – you want to create a consistency that’s thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle.
Another nice optional, use 9cm round cutters and once cooked and cooled, put a spoonful of caramel ice cream in the middle and sandwich together.