Ingredients
90g butter, softened
65g soft dark brown sugar
30g beaten egg (about 1 egg)
65g black treacle
200g plain flour, plus extra for dusting
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground all spice
1/4 teaspoon salt
65g soft dark brown sugar
30g beaten egg (about 1 egg)
65g black treacle
200g plain flour, plus extra for dusting
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground all spice
1/4 teaspoon salt
Icing
250g royal icing sugar
3 tablespoons water
3 tablespoons water
Method
- Beat the butter and sugar in a mixing bowl with a hand-held electric whisk until light and fluffy, then add the egg and black treacle and whisk to combine.
- Measure the remaining dry ingredients into a separate bowl. Gradually add the dry ingredients to the butter and sugar mixture, whisking until the mixture forms a soft dough.
- Wrap the dough in clingfilm and transfer to the fridge for about 45 minutes.
- Preheat the oven the oven to 200⁰C/400⁰F/Gas 6 and line 2 baking sheets with baking parchment.
- Roll out the chilled dough on a lightly floured work surface to a thickness of approx 5mm/ 1/4 in.
- Cut out the men using a gingerbread cutter. Place them on the lined baking sheets, then chill in the fridge until firm (about 45 minutes).
- Bake in the oven for 12-15 minutes until crisp and lightly golden.
- Remove from the oven and leave the gingerbread to cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
- To make the icing, whisk the icing sugar and water together in a bowl using a hand-held electric whisk until smooth. Spoon the icing into the piping bag and pipe designs on the gingerbread men.
