Gingerbread men get a very 2016 twist
• 75 grams light brown sugar
• 75 grams butter, softened
• 3 tablespoons golden syrup
• 200 grams plain flour
• 1 teaspoon mixed spice
• 1 teaspoon bicarbonate of soda
• 2 teaspoons ginger
• 1 teaspoon ground cinnamon
• 100 grams yellow sugar paste
• Black icing pen or black food colouring and a painting brush
• Icing sugar for dusting
1. Preheat the oven to 180°C.
2. Mix together the flour with all the spices, sifting out any lumps. In a medium pan on a low heat, melt together the sugar, butter and golden syrup. Once the sugar has dissolved but not boiling stir into the flour mix. Once it has formed a smooth dough, leave to chill in the fridge for about 20 minutes to firm up. If it's easier, divide the mix into half and then roll out the dough onto a floured surface until it's about 1/2 centimeters thick.
3. Using a round cookie cutter, start cutting out the faces. Repeat with the remaining dough. You can either use both halves or you can freeze the other half and save for another day. Place on a lined baking tray and bake in the oven for 8-10 minutes.
4. Whilst the biscuits cool and firm up, cut out the circles for the sugar paste. Roll out the sugar paste using icing sugar to stop it sticking to the rolling pin. Use the same cutter as before. Use a bit of water to stick the icing to the biscuits. Decorate with any faces that take your fancy.