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Christmas gingerbread men
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Great fun for kids!
125g unsalted butter
100g dark brown muscovado sugar
4 tbsp golden syrup
325g plain flour, plus extra for dusting and dipping
1 tsp bicarbonate of soda
2 tsp ground ginger
Dr Oetker Writing Icing (optional)
Waitrose Cooks’ Homebaking chocolate mocha beans (optional)
Coloured string, for decorating (optional)
1. Preheat the oven to 170°C, gas mark 3. Line 3 or 4 baking trays with baking parchment. Melt the butter, sugar and golden syrup in a medium saucepan, stirring occasionally, until melted, then remove from the heat and set aside.
2. Sieve the flour, bicarbonate of soda and ginger into a bowl. Stir in the melted ingredients to make a stiff dough.
3. Turn out onto a lightly floured surface and roll to a 5mm thickness. Using gingerbread men cutters, dip into some extra flour before cutting out shapes. Place onto the lined trays and, using a skewer/knife, make two holes for eyes and draw a mouth. Bake, in batches, for 9-10 minutes until light golden brown.
4. Leave to cool on a wire rack. If desired, use the icing to stick on beans, then attach string for bows. Store the biscuits in an airtight container for up to two weeks.
Typical values per serving:
1.3g protein, 0.4g fibre
This recipe was first published in November 2013.