Sufficient for 16 gingerbread men. Don't forget that you will need a gingerbread man cookie cutter for this.
115 gm salted butter, sliced into strips for easy mixing
350 gm plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
175 gm light brown sugar
4 tbsp golden syrup
Pre-heat the oven to 190 C/gas mark 5.
Grease and line two baking trays or, if you are short on baking trays, the underside of a couple of baking tins.
Mix together the flour, bicarbonate of soda and ground ginger in a large bowl.
Rub the butter into this mixture with your hands until you achieve a breadcrumb-like consistency.
Stir in the sugar.
In another bowl, beat the syrup into the egg.
Make a well in the breadcrumb-like mixture and pour in the egg/syrup.
Mix it all together thoroughly to make a dough, kneading it with your fingers once more.
Roll out the dough on a lightly floured surface until it is 5 mm thick.
Stamp out the gingerbread man shapes. This is a time consuming process so do it in batches with the next two steps.
Place the shapes on the baking trays, leaving at least 1 cm between each as they will spread when they cook. Don't be concerned if they break as you transfer them, just form them back together on the tray and they will goo back together again during cooking.
Bake in the oven for 10 to 12 minutes.
Let the gingerbread men sit on the baking tray for a few minutes
to solidify after removing them from the oven. If any have spread
such that they are touching, use a sharp knife to separate them now.
Move the gingerbread men to a cooling rack and repeat steps 10 to 13 until all are done. Roll any last remaining pieces of dough between the palms of your hands to make some gingerbread man poo for the needy baker.
Decorate, if you wish.
These are best left overnight as they absorb some moisture and
become soft to bite into; they are a bit dry straight from the oven.