The secret of a successful biscuit with an interesting shape is
the control of consistency of the mix. It should not be too hard or
it won't roll out successfully; too soft, and it will be sticky and
thoroughly awkward. Use the Dualit food processor with medium bowl
and chopping blade or the Hand
Mixer with flat beaters.
Cooking note:
To measure out syrup, rub the measuring spoon with a little
oil, dip into the syrup and "cut off" with a knife over the jar
when you have enough in the spoon.
Shopping List
- 290g self-raising flour
- 115g caster sugar
- 2-3 level tsp ground ginger
- 10g ground cinnamon
- 90g salted butter, chilled, cut in cubes
- 4 tbsp golden syrup
- 4 tsp treacle (these must be accurate)
- 1 egg lightly whisked, in a jug
For rolling and decorating
- Flour for dusting
- Currants and/or glacé cherries for eyes and buttons (glacé
cherries make the most wonderful mouths!)
- White icing for decoration
- You will need a gingerbread man cutter and baking tray lined
with silicon mat or baking parchment.
Method
- Sift together the flour, sugar and spices.
- Using the Food Processor or Hand Mixer, mix the butter and
flour mixture together to breadcrumb stage.
- Add the syrup and treacle to the bowl and roughly
incorporate.
- Add the egg slowly in a fine trickle. When this binds
everything into a large ball of dough, stop mixing
immediately.
- Chill the dough in the fridge, wrapped in cling film.
- Preheat oven to 175ºC/Gas Mark 3-4.
- When the mixture loses its stickiness, but before it becomes
too hard to handle, roll out onto a cool worktop dusted with
flour.
- Roll until nicely thin, then cut out shapes with a cookie
cutter and transfer gently onto the baking tray. Decorate with the
currants and/or glacé cherries.
- Bake for 15 minutes, then remove from the oven and cool on a
cake rack.
- When completely cold, apply some icing with a toothpick or
small knife to make additional decorations such as hats, hair,
belts, shoes, etc.
- Keep biscuits crisp in an airtight tin, with a sheet of
greaseproof paper between the lid and the sides of the tin.