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. The Dualit food processor is a powerful
machine, so use the pulse button until you are familiar with the
recipe to prevent any over-mixing.
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
Sift together the flour, sugar and
Using the food processor medium bowl fitted with its chopping blade, pulse the butter and flour mixture together to breadcrumb stage.
Add the syrup and treacle and pulse to roughly incorporate.
With the machine running, add the egg by pouring down the feeder tube in a fine trickle. When this binds everything into a large ball of dough, immediately stop the machine.
Chill 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 with a gingerbread man cutter.
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, cool on a cake rack.
When completely cold, apply some icing with a toothpick or small knife to make additional decoration 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.