cakes by em
140g unsalted butter
100g dark muscovado sugar
3 tbsp golden syrup
350g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
pinch of salt
Step 1: Preheat oven to 200c (fan). Line 2 baking sheets with baking parchment. Melt the butter, sugar and syrup on a low heat, stiring continuously.
Step 2: Mix together the flour, bicarbonate of soda, ginger and cinnamon with a pinch of salt. Stir in the butter mix to make a stiff dough.
Step 3: Wait until the dough is cool enough to handle and roll out to around the depth of a pound coin.
Step 4: Stamp out the gingerbread men, re-rolling and pressing the trimmings together and rolling out again to make the most of your dough. Lift the men onto the pre-lined baking sheets and bake for 10-12 minutes or until golden brown. Cool for 10 minutes, then lift of the sheets onto a cooling rack.
Step 5: To decorate, use royal icing in a piping bag and any sweets that take your fancy. These men will keep up to 1 week in an airtight tin.