Gingerbread Men

Serves 12

  • 125g butter, softened
    ½ cup Bundaberg Rich Brown Sugar, firmly packed
    ¼ cup Bundaberg Golden Syrup
    1 egg yolk
    2¼ cups plain flour
    1 teaspoon bicarbonate of soda
    2 teaspoons ground ginger
    2 teaspoons mixed spice
    Icing
    1 egg white
    1¼ cups Bundaberg Pure Icing Sugar, sifted
    1/8 teaspoon lemon juice
    to decorate
    licorice allsorts, trimmed, for ties
    mini M&Ms, for buttons

1. Using an electric mixer, beat butter, brown sugar and golden syrup together in a large bowl until creamy. Add egg yolk and beat until combined.
2. Sift flour, bicarbonate of soda and spices together. Add to creamed mixture and stir until combined. Combine dough with a well floured hand. Turn onto a well floured board and knead until smooth. Form into a disc shape; wrap in plastic wrap and refrigerate for 1 hour.
3. Preheat oven to 170ºC. Line 2 large baking trays with baking paper.
4. Roll out half the dough between 2 pieces of  baking paper to about 4mm thickness (refrigerate remaining dough). Cut dough into shapes using a 12cm high gingerbread man cutter. Use a small metal spatula or a wide bladed butter knife to help carefully lift the shapes and place onto a prepared tray. Re-roll offcuts to make more shapes. Repeat with remaining dough. Bake for 10 minutes, or until lightly golden. Cool on trays.
5. Make icing. Using an electric mixer, beat egg white for a few seconds, until just starting to foam. Gradually beat in half the icing sugar, then beat in lemon juice. Gradually beat in remaining icing sugar to form a thick icing. Place into a piping bag with a small plain nozzle. Pipe outline and faces onto biscuits, then use dots of icing to secure tie and buttons. When icing has firmed, store biscuits in an airtight container for up to 5 days.