Lyle’s® Gingerbread Men

Ingredients

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Ingredients Gingerbread Men

  • g Plain Flour
  •   1 tsp Bicarbonate of Soda
  •   2 tsp Ground Ginger
  • g Unsalted Butter, Cubed
  • g Tate & Lyle® Fairtrade Light Muscovado Cane Sugar
  •   1 Large Egg
  •   3 tbsp Lyle’s Golden Syrup®

Decoration

  •   1 Sachet of Egg White Powder (Prepared)
  • g ate & Lyle® Icing Sugar Caramel Paste Colour

Method

  • 1

    Step 1

    Sieve flour, bicarbonate of soda and ginger into a large mixing bowl. Combine with cubed butter and rub together. When the mixture becomes a fine breadcrumb, add Tate & Lyle® Fairtrade Light Muscovado Cane Sugar.
  • 2

    Step 2

    Make a well in the centre and stir in the egg and Lyle’s Golden Syrup®. Mix with a wooden spoon to make a soft, smooth dough. Cover with cling film and allow to rest in the fridge for an hour.
  • 3

    Step 3

    Preheat the oven to 160°C/Gas Mark 5. Roll dough out to 5mm thickness and stamp with a 5’’ gingerbread man cutter. Transfer to two lightly greased baking trays. Re-roll the remaining dough and repeat.
  • 4

    Step 4

    Leave cut out gingerbread men to rest for 20 minutes before baking. Bake on the top and middle shelves for 10-12 minutes.
  • 5

    Step 5

    Leave for a few minutes to firm up, then transfer to a wire rack until they are completely cool.
  • 6

    Step 6

    To make the icing, lightly whisk the egg white in a mixing bowl and gradually sift over the Tate & Lyle® Icing Sugar. When the consistency is similar to that of toothpaste, add a few drops of colouring paste with a fine skewer and mix well. Spoon into a piping bag with a fine, plain nozzle. Ice the gingerbread men and leave to harden for a few hours.

Ingredients

  • 350 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 2 tsp Ground Ginger
  • 110 g Unsalted Butter, Cubed
  • 175 g Tate & Lyle® Fairtrade Light Muscovado Cane Sugar
  • 1 Large Egg
  • 3 tbsp Lyle’s Golden Syrup®
  • 1 Sachet of Egg White Powder (Prepared)
  • 175 g ate & Lyle® Icing Sugar Caramel Paste Colour