2-2½ cups plain flour ½ tsp baking soda 1 Tbsp Gregg's ground ginger 1 cup (220g) firmly packed Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar 150g butter 1 egg, beaten ½ cup Chelsea Icing Sugar Food colouring & lollies to decorate
Preheat oven to 180°C. Line 2 baking trays with baking paper. Sift flour, baking soda and ginger together and place in a bowl or food processor. Add Chelsea Soft Brown Sugar or Dark Cane Sugar. Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs. Add egg and stir or pulse to mix. If the dough is too sticky, add a little more flour to the mix and wrap in cling wrap. Refrigerate for half an hour. Roll out on lightly floured surface or between 2 sheets of baking paper until 5mm thick, using cookie cutters, cut shapes and place on tray. Form leftover dough into a ball and re-roll and repeat cutting out until all the dough is used up. Bake gingerbread men for 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack. Make icing by adding a few drops of food colouring and 1 ½ tsp water to the icing sugar and drop a small amount under each spot where you wish to place a lolly.