Makes about 20 gingerbread people
125 g Butter OR Margarine
125 ml ( ½ cup) Huletts SunSweet Brown Sugar, firmly packed
625 ml (2 ½ cups) Flour
5 ml (1 tsp) Bicarbonate of Soda
15 ml (3 tsp) Ground Ginger
40 ml (2 ½ tbsp) Huletts Golden Syrup
125 ml ( ½ cup) Huletts Icing Sugar, mixed with a little boiling water to make a small quantity of glacé icing
Cream the butter and sugar together until light and fluffy. Add the egg and beat well. Gradually add the sifted dry ingredients and the syrup, mix well, and knead lightly. Divide the dough into 6 portions and roll out each portion until 3 mm thick.
Cut out gingerbread figures with cookie cutters or cut around cardboard shapes with a sharp knife.
Bake in the oven at 180°C for 10 minutes. Leave to cool on the trays.
Spoon the icing into a small plastic bag, snip off one corner to make a piping bag. Pipe on features and clothing.