125g butter 1⁄3 cup golden syrup 1⁄3 cup sugar 3 cups plain flour 1 tsb ground ginger 1 tsp cinnamon 1 tsp bi-carb soda 1 tsp vanilla extract 1 egg, separated 1 cup icing sugar, sifted
Heat butter, sugar and golden syrup in a saucepan and heat gently, stirring occasionally until butter melts. Allow to cool. Sift flour, ginger and cinnamon in a bowl. Add bi-carb soda to cooled butter mixture and then add to flour mixture. Add egg yolk and vanilla and mix to a soft dough. Roll out to a thickness of 5mm and cut out shapes with a gingerbread man cookie cutter. Place on a greased baking tray. Bake in a pre-heated oven at 180C for 10 minutes. Cool on a wire rack. To make the icing, beat the egg white in a small, clean bowl with an electric beater until at soft peak stage. Gradually add icing sugar and beat until stiff peaks form. Cover bowl with plastic wrap and place in fridge until required. Once gingerbread men have completely cooled, place icing in piping bag and decorate as desired.