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| Recipe Archive > Cakes & Biscuits > |
Gingerbread Men
with Whitworths Soft Light Brown Sugar
(Makes about 24 biscuits)
These crisp little biscuits are heaven in a bite. Serve them to the kids with a sprinkling of coloured sugar and see them smile. Gingerbread Men biscuit cutters are available from most kitchenware shops. The biscuits may also be laced with coloured ribbons for party treats, see tips for both coloured sugar and lacing the biscuits with party ribbons.
Equipment & Ingredients
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225g (8oz) butter, softened |
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200g (7oz) soft light brown sugar |
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Finely grated rind of 1 large lemon |
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7.5cm (3in) or (fat thumb size piece) of fresh root ginger, thinly peeled and grated on a fine grater |
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375g (13oz) plain flour |
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Method
Preheat the oven to 160°C / 325°F / gas mark 5.
Cream the butter and sugar together until soft and slightly fluffy. Add vanilla, salt, grated lemon, powdered ginger, fresh ginger, mixed spices and golden syrup and mix into a soft paste. Combine with the flour, then knead lightly into two round, moist balls and transfer to the fridge. Chill in the fridge wrapped in a plastic bag for 45 minutes.
Roll out the dough to a 5mm (¼inch) thickness. Cut into gingerbread men shapes with a biscuit cutter and mark in the eyes and mouth. Chill for a further 20 minutes, then bake on a lightly greased baking sheet for about 11-12 minutes, or until the biscuits start to lightly brown to a golden colour around the edges. Millions (tiny multi-coloured kid's sweets) can be stuck onto the cooled biscuits with little dabs of fresh icing, for buttons.
Tips
To add a pretty pink colour to sugar add several drops of natural scarlet food colouring to a glass jam jar containing 55g (2oz) of caster, or granulated sugar and shake vigorously for 2-3 minutes until the sugar is evenly coloured.
For lacing the biscuits with party ribbons, use the end of a pencil to impress a hole into the biscuits before you bake them.
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