Always a family favourite, this is a great rainy day activity as between the mixing, cutting and then decorating; you can make the mess last all afternoon!
We used a standard cutter from hobby craft (5″ approx.) and got over 30 gingerbread people.
350g plain flour
2 tsp ground ginger
180g soft brown sugar
2 large tablespoons golden syrup
Icing tubes, sweets etc. to decorate
Preheat oven to 190c or gas mark 5 and grease 2 or 3 baking trays (or line with baking paper).
Mix flour and ginger together. If your toddler is like mine they’ll already be shovelling this into their gob. It’s hilarious and horrific in equal parts as they end up with an incredibly dry mouth.
Rub in the butter until it’s nice and crumbly, and then add the sugar. Commence further eating of mixture by kids.
Next add your egg in and mix to form a stiff dough. If it’s not completely coming together, add a teaspoon of water.
You should get a nice ball of dough now. Cover the workshop with a good sprinkle of flour and get rolling and cutting. You often see the term ‘roll dough to 1/4 inch thickness’, which is meaningless to me so a toddler finger width is just fine!
Pop the cut shapes onto the baking trays and cook for about 10 minutes until they’re golden and smelling lush.
Once cool, ice with funny faces using your icing pens and whatever sweeties you haven’t already eaten.