These are my saviour at this time of year, end of school year parties, club wind ups, impromptu play dates, all catered for with gingerbread babies.
The reason for making babies, a 5cm cutter, is simple, there’s far less waste! Children who don’t like them after the first bite, there aren’t many, are only binning a small baby instead of a man or lady!
To make matters even worse, I don’t add sweeties for decoration! Any other time of the year I do but, really, they eat enough as it is with out me adding to it!
This recipe gives you 100-120 babies! But that’s not all, make 50-60 with half of the dough and freeze the other half for a later date wrapped in cling film/plastic wrap.
680g plain flour
2 tablespoon ground ginger
2 teaspoons bicarbonate of soda
220g butter, diced
340g brown sugar
120mls golden syrup
Preheat the oven to 180degrees Centigrade.
Line three cookie sheets with baking parchment.
Combine the flour, ginger and bicarb in a large bowl.
Rub the butter into the flour mix until it looks like breadcrumbs.
Add the sugar, egg and syrup, beat well.
Flour your work surface, knead the dough until smooth and then roll out half of the dough until it is around 0.5cm thick.
Wrap the remaining dough in cling film, plastic wrap, and freeze.
Cut out your babies and lift onto the prepared cookie sheets using a palate knife.
Take a skewer and gently mark eyes and buttons.
Bake in the oven for 10-12mins, allow to cool on a wire rack.