Ingredients Jump to Instructions ↓

  1. 125g unsalted butter, softened

  2. 1/2 firmly packed cup (100g) brown sugar

  3. 1/2 cup (115g) golden syrup

  4. 1 egg yolk

  5. 2 1/2 cups (450g) plain flour

  6. 1 tbs ground ginger

  7. 1 tsp mixed spice

  8. 1 tsp bicarbonate of soda

  9. 1 cup (150g) icing sugar, sifted

  10. Silver cachous, to decorate

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Line 2 large baking trays. In a large bowl, beat butter and sugar using electric beaters until thick. Beat in syrup and yolk, then use a spoon to fold in flour, ginger, spice and soda until a smooth dough. Form into a disc and cover in plastic wrap. Chill for 30 minutes.

  2. Bring dough to room temperature, then divide in 2. Roll out pieces between baking paper to 5mm thick. Use a gingerbread man cutter (we used a 7cm and a 12cm) to cut shapes. Space out on trays (you may need to bake in batches). Bake for 10 minutes or until golden. Using a skewer, quickly make 5mm holes at the top of the warm biscuits to thread ribbon. Cool completely on a rack.

  3. Stir icing sugar with 2-3 tsp warm water to make a stiff icing. Transfer to a piping bag with a small plain nozzle. (Or place mixture in a snap-lock bag, push icing into a corner, then snip off corner). Pipe 3 small dots down each biscuit, then press in cachous and thread ribbon in holes. The biscuits will keep in an airtight container for up to 2 weeks.


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