|Soda bicarbonate||2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Golden syrup||4 Tablespoon|
|Egg||1 , lightly beaten|
|Butter/Margarine||4 Ounce (100 Gram)|
|Soft light brown sugar||8 Ounce (225 Gram)|
|Plain flour||1 Pound (450 Gram)|
|Glace icing||1⁄2 Cup (8 tbs)|
Lightly grease two baking trays and make a greaseproof paper piping bag.
Sift the flour, salt, bicarbonate of soda, ginger and cinnamon into a bowl and make a well in the centre.
Melt the butter or margarine, sugar and syrup in a saucepan over a low heat.
Do not allow the mixture to boil.
Cool slightly, then pour into the well in the dry ingredients.
Add the egg and mix well to form a soft dough.
Knead the dough lightly, then roll it out on a floured board to a thickness of 5 mm/1/4 in.
Cut the dough into shapes, using a special cutter, or draw a gingerbread man on cardboard, cut it out and use as a pattern.
Using a palette knife, carefully transfer the gingerbread men to the prepared baking trays, spacing them a little apart to allow room for spreading.
Bake the biscuits in a moderate oven (170C, 325F, gas 3) for 20 minutes, or until darkened in colour and cooked.
Carefully remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
While the biscuits are cooling, prepare the glace icing according to the recipe instructions and pour it into the paper piping bag.
Cut a tiny hole in the point of the bag and pipe clothes and facial features on the gingerbread men.