Method

1. 1 Preheat the oven to 170 degrees or gas mark 3.
2. 2 Line two large baking sheets with greaseproof paper.
3. 3 Line two large baking sheets with greaseproof paper.
4. 4 Sieve the flour, bicarbonate of soda, ginger, cinnamon, allspice, nutmeg and salt into a large bowl and stir, then set aside.
5. 5 In another bowl cream together the butter and sugar until light and fluffy using a whisk.
6. 6 Beat in the egg and golden syrup.
7. 7 Gradually add the dry ingredients into the wet mixture a couple of tablespoons at a time, combining after each addition. Once a dough has formed, you are ready to roll out.
8. 8 Lightly dust a clean work surface and rolling pin with flour and roll out the dough to a about the thickness of a pound coin. Cut out your shapes using a gingerbread man cutter or other shaped cutters.
9. 9 Arrange the biscuits on the prepared baking sheets, leaving spaces for the dough to expand in the oven.
10. 10 Bake in the preheated oven for 10 – 15 minutes or until light golden brown.
11. 11 Leave the biscuits to cool on the trays for a few minutes before transferring to a wire cooling rack.
12. 12 When the biscuits are completely cooled, it’s time to get creative with the icing and decorations!