Delicious gingery biscuits.


  • 100 g butter
  • 100 g muscovado sugar
  • 175 g golden syrup
  • 450 g plain flour
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 2 tsp bicarbonate of soda
  • 1 egg (beaten)
  • currants (to decorate)


  • You'll need a large baking sheet, oiled and floured and a man-shaped biscuit cutter.
  • Preheat the oven to 170°C (325°F/Gas 3.)
  • Put the butter, muscovado sugar and golden syrup in a saucepan and heat gently until the butter melts and the sugar completely dissolves.
  • Bring to the boil.
  • Sift the flour, ginger, cinnamon, cloves and bicarbonate of soda into a large bowl and make a well in the centre.
  • Pour the boiled sugar into the well and work into the flour mixture with the beaten egg.
  • Beat the mixture to form a smooth dough, and knead gently until elastic.
  • Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it out to a thickness of 5mm/one-eighth of an inch.
  • Using a man-shaped biscuit cutter, cut out gingerbread men, kneading, re-rolling and cutting the trimmings until all the dough has been used up.
  • Using a palette knife, transfer the gingerbread men to a large oiled and floured baking sheet, and gently press the currants in position to form eyes and nose.
  • Put a row of currants down the centre as buttons.
  • Bake for 20 minutes, or until firm to the touch. Remove from the oven and leave to cool on a wire rack.

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