You will need a baking sheet lined with reusable baking parchment




In a roomy mixing bowl sift together the dry ingredients. In a medium sized saucepan melt the butter, sugar and golden syrup without boiling.  Add the grated orange zest.

Make a well in the centre of the flour and pour over the melted butter etc and stir well with a wooden spoon or spatula. Once the mix starts to come together then bring it to a ball with the hands. The dough needs to be quite stiff and dry.  I then place the dough between two sheets of plastic and roll out to the thickness of a £1 coin.  Slide the plastic and dough onto a baking sheet and place in the fridge for 30 minutes to firm up.  The piece will roll out to approx. 30cm x 26 cm

Preheat the oven to 190 degrees c (fan)

Take the baking sheet from the fridge and cut out your gingerbread men. Transfer the cut outs to another baking sheet lined with parchment and pop into the oven and bake for just 6-8 minutes.  The biscuits need to be slightly risen and just colouring at the edges.  Take from the oven but wait a few minutes before transferring to a cooling rack.  The gingerbread is very fragile whilst warm.

Re-roll the trimmings and cut out further biscuits. If your dough is crumbly and cold –  I find it easier to transfer the trimmings to the original mixing bowl and microwave for just 15 seconds.  The dough is then pliable again and easier to re-roll.  Chill again for 10 minutes or so before cutting out further biscuits.

These gingerbread men are great decorated and will keep at least a week in a tin.

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