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