Belvoir Cinnamon Skeleton Gingerbread Men
Course: sweet treat Skill level: easy Serves: 10-15
115 g (4 oz) salted butter at room temperature
100 g (3½ oz) caster sugar
2 tbs golden syrup
1 tbs Belvoir Ginger Cordial 175 g (6 oz) plain flour
30 g (1 oz) cocoa
½ tsp cinnamon
½ tsp ginger
1 tsp bicarbonate of soda
For the Icing:
4-5 tbs icing sugar
Belvoir Ginger Cordial
1 Pre-heat the oven to 160 deg. C., 325 deg. F., Gas Mark 3 and line a baking tray with baking paper.
2 In a food processor, mix the butter and sugar until it’s light and fluffy, then beat in the golden syrup and the tablespoon of Belvoir Ginger Cordial.
3 In a separate bowl, sieve the flour, cocoa, cinnamon, ginger and bicarbonate of soda together and then mix it into the butter and sugar. Bring together into a firm dough.
4 Roll out the dough to about ½ cm
(¼ in) thick, then cut out the shapes using a gingerbread cutter. Place the shapes on the baking paper (leave some space between them as they will spread a little) and bake for 15 minutes.
5 When cool, make a very thick icing by dribbling the ginger cordial sparingly into the icing sugar. Spoon the icing into a piping bag with a small nozzle attached, then pipe out your skeleton designs. Allow to set before serving.