Makes 18-20 gingerbread men (11cm tall)
Ingredients:
- 3 cups flour
- 3 tsp baking powder
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- ¼ tsp ground cloves (optional)
- 85g unsalted butter, softened
- ¾ cup brown sugar 1 large egg, at room temperature
- 2 tsp vanilla extract
- ½ cup golden syrup or molasses
Method:
- Whisk the dry ingredients in a large bowl.
- In a separate bowl, cream the butter and sugar together (using either a stand mixer or electric beater) until light and fluffy.
- Add the egg and vanilla, and mix until combined.
- Add the golden syrup or molasses, and mix for 1 minute.
- Add ¼ of the dry ingredients, then mix until you can't see flour. Repeat until all the dry ingredients are mixed in. The dough should be soft and a bit sticky.
- Wrap the dough in some cling wrap and refrigerate for at least 2 hours or until firm. You can refrigerate for up to 5 days or freeze for 3 months.
- Preheat the oven to 190°C.
- Line 3 baking trays with baking paper.
- Sprinkle a sheet of baking paper very lightly with flour. Place dough on top (work with half the dough to start with), sprinkle surface very lightly with flour. Place another sheet of baking paper on top. Roll dough out until 4mm thick using a rolling pin. As you work, flip and if paper is wrinkling, peel it off then put if back on, smoothing out wrinkles.
- Use a gingerbread cookie cutter to cut out gingerbread men shapes, firmly pressing to cut all the way through. If the dough sticks to the cutter, dip it into flour.
- Use a palette knife (or large knife) to transfer shapes onto the baking sheets. Tidy edges if necessary, using a butter knife.
- Bake for 12 minutes (for classic light golden) or 14 minutes (dark golden and crisp). Then remove and cool fully on tray. You can do this in batches if it is easier.
- Once the gingerbread men are fully cooled, they can be decorated!
