- Cream together the butter and sugar with a wooden spoon until pale and creamy.
- Beat in the egg yolk and golden syrup then sift in the flour and ginger.
- Bring the dough together into a ball with your hands and wrap in clingfilm.
- Chill the dough in the fridge for half an hour.
- Roll out your gingerbread dough to a thickness of a pound coin and cut out your shapes.
- Lay the shapes on parchment lined baking trays and put in the fridge to chill for 30 minutes. Use a drinking straw to remove 2 holes for the ribbon to thread through.
- Bake the gingerbread at 170?C for 10-15 minutes or until the edges start to brown.
- Transfer the biscuits to a cooling rack to go completely cold before decorating.
- To decorate mix up 3 tablespoons of royal icing sugar with a little cooled, boiled water to a stiff but pipe-able consistency. Use a medium writer nozzle attached to a piping bag to pipe the details onto your biscuits.
- Leave the icing to completely harden before threading the biscuits with ribbon.
- TOP TIP - If you find that the holes have started to close up a little when the biscuits have been cooking, use a wooden skewer to jiggle them open again as soon as you remove the trays from the oven and whilst the biscuits are still hot and malleable.
If you don't want to hang your biscuits keep them in airtight tin, where they'll stay fresh for a few days
40g soft butter 40g light brown sugar 1 egg yolk 2 tbsp. golden syrup 100g plain flour 1tsp ground ginger Gingerbread man cookie cutter Drinking Straw To decorate: Quantity of royal icing, piping bag with medium writer nozzle Thin ribbon or twine
Time: 1 hour Serves: 8-10 Nutrition: n/a