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.
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.
- 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.
- 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
- Add the egg slowly in a fine trickle. When this binds
everything into a large ball of dough, stop mixing
- 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
- 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
- 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.