- 300g Fate All-Purpose Mix
- lOOg block margarine
- lOOg soft light brown sugar
- 2tsp ground ginger
- 90g golden syrup
- few currants and glace cherries for decoration
- Pre~heat oven Gas 6 200°C 400°F
- Place the Fate All-Purpose Mix into a bowl, and rub in the margarine until it resembles breadcrumbs.
- Stir in the sugar and ginger. Add the golden syrup and mix with a metal spoon until the mixture forms a dough.
- At this stage you may begin to think that the mixture is too dry, but do not be tempted to add more syrup, just keep mixing and it will all come together.
- Lightly dust the surface with extra All-Purpose Mix, and knead the dough a couple of times until it is smooth and not crumbly at all.
- Lightly dust the surface again with All-Purpose Mix and roll the dough out to about ½ inch thick. Cut into shape with a cutter, and push currants into the dough for eyes and buttons, and use small pieces of glace cherry for the mouth.
- Place on a greased baking tray and bake for 10-15 mins until golden brown.
- Leave to cool on the tray for a few minutes as they are very soft when hot, then transfer to a cooling rack.
It is important to measure the golden syrup accurately in this recipe. A metal spoon dipped in very hot water will make it easier, as the syrup will just slide off it.
The most common failure in gingerbread people is that they spread when put into the oven. I always do a test bake with a little of the mixture first -just cut a small biscuit out (any shape) and bake as usual.
If the biscuit does not keep its shape, then add a little more All-Purpose mix to the dough. If it does keep its shape then you know the rest will be fine.
This recipe is enough for about 10, depending on the thickness you like them.
They keep well in an airtight tin, or they can be frozen.
Eileen Green © ~ Fate Special Foods