Ingredients

Makes: 7-8

Prep: 20mins

Bake: 12mins

  • 95g butter
  • 75g Gem light soft brown sugar
  • 35g golden syrup
  • 225g Gem self-raising flour
  • 1 tbsp ground ginger
  • 2 tbsp water

Decoration

  • 175g Gem Royal Icing
  • 25ml water, warm
  • 16 chocolate drops for eyes or sugar eyes

Method

  1. Add the butter, brown sugar and golden syrup to a saucepan and heat to melt and combine.
  2. Set aside to cool slightly.
  3. Into a bowl. Sieve in the flour and ginger.
  4. Make a well in the middle and add the melted butter mixture.
  5. Mix to form a dough, you may need to add a drop of water to help bind.
  6. The mixture should be soft but not sticky.
  7. Chill for 30 mins
  8. Preheat your oven to 200C/180C fan.
  9. Lightly flour your work surface and roll out the rested dough to 1cm in thickness.
  10. If you find the dough a tad crumbly, roll it between two sheets of parchment paper.
  11. Using a gingerbread man cutter, cut out 7 to 8 gingerbreads. You will need to reroll the trimmings to make all 8.
  12. Place on a lined tray and bake in the preheated for 10-12 minutes or until golden brown all over.
  13. Remove and cool.
  14. To decorate, whisk the royal icing and water together for a few minutes to create a thick, glossy icing.
  15. Place in a piping bag and pipe lines of icing across the gingerbreads to create a mummy effect.
  16. Add on chocolate drops for eyes or sugar eyes to finish.

Recipe courtesy of Gem Sugar.