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
- 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 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
- 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
- Roll until nicely thin, then cut out with a gingerbread man
- Cut out shapes with a cookie cutter and transfer gently onto
- 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.