Chocolate Gingerbread men

17 NOVEMBER 2014
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Servings: 12
Preparation time: 25 minutes
Cooking time: 10 minutes

Ingredients
85g (3 oz) Stork packet
85g (3 oz) soft brown sugar
85g (3 oz) golden syrup
200g (7 oz) plain flour, sieved with
25g (1 oz) cocoa powder and
1 teaspoon baking powder, and
1-2 teaspoon ground ginger, and
½ teaspoon bicarbonate of soda

For the decoration:
Icing sugar
Red and white fondant icing

Method
Cream together the Stork, sugar and syrup.

Blend in the dry ingredients and knead thoroughly. Roll out the dough until about 75mm (¼ inch) thick.

Cut into shapes or use a cutter. Lift onto lightly greased baking sheets and bake in centre of preheated oven 210°C, 190°C fan, Gas mark 7 for 8-10 minutes.

Add either water or food colouring to the icing sugar to make glace icing. Decorate biscuits with the icing and use the fondant icing for hats, scarves etc.

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