With ground ginger and cinnamon, these festive gingerbread people are packed with Christmas flavour. Little ones will love decorating them and they're great as edible gifts for friends and family.
Pour the golden syrup into a large saucepan with the sugar, butter, lemon zest and spices. Melt over a low-medium heat, stirring frequently for 5 mins until the sugar has dissolved. Increase the heat and bring the mixture to the boil. Remove from the heat and beat in the bicarbonate of soda – the mixture will froth up as the bicarbonate reacts. Mix briefly until combined, then leave to cool for 15 mins.
Beat in the egg until just combined, then fold in the flour. Do not overwork the mixture – mix only until just combined or the biscuits will spread during baking.
The dough will be sticky to begin with but do not add any flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in clingfilm and chill in the fridge for 1 hour.
Heat the oven to gas 4, 180°C, fan 160°C. Roll out the dough on a lightly dusted surface to 5mm. Using gingerbread men and women cutters, cut out shapes and place on baking trays lined with baking paper, leaving space for them to spread a little.
Bake in the oven in batches for 10 mins until golden brown at the edges. Leave to cool for 5 mins on the trays, then carefully transfer to wire racks to cool completely.
Tip: Get head by freezing un-iced biscuits in an airtight container for up to 3 months.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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