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Christmas watch. Ginger bread.



  • 350g/12oz plain flour plus extra for rolling out
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 125g/4½oz butter ( cut into small cubes )
  • 175g/6oz light soft brown sugar
  • 1 medium egg
  • 4 tablespoon golden syrup     
  • icing for face and buttons


Sift together the flour, bicarbonate of soda, ginger and cinnamon into the bowl of a food processor. Add the butter and mix until it resembles breadcrumbs. Stir in the sugar.

Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead for couple of minutes until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.

Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper.

Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them about an inch.

Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire cooling rack to finish cooling. When cooled decorate with the icing using a small piping bag or ready mixed tube.

If you haven’t got a food processor mixing in a Bowl by hand is fine.







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