Top Tip! Do you want to add a little bit more to your gingerbread house? Why not glue some tracing paper on the inside to cover the windows and door! Create some silhouettes using some black card or paper. So when you place an electrical tea light inside, it will illuminate the silhouettes and bring them to life!
Cream together the butter and sugar with a wooden spoon until pale and creamy. Beat in the egg yolks and golden syrup, then sift in the flour and ginger. Bring the dough together into a ball with your hands and wrap in clingfilm. Chill the dough in the fridge for half an hour.
Top Tip! This tin is super non-stick so no need to grease it first!
Push all of the dough into the tin and smooth the top with the back of a metal spoon.
Bake in the oven at 160 degrees Celsius for 20 to 25 minutes or until the edges are browning and the centre is cooked through. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
Top Tip! You can use a medium writer nozzle when piping the details or simply snip off the very end of a disposable piping bag.
When completely cold, it’s time to get decorating! Use different coloured royal icing in piping bags to pipe on the mouth and details on his arms and legs. Attach sweets for the eyes and cheeks with a little blob of royal icing.
To make the scarf, roll out some green icing approximately 3 millimetres thick and use the snowflake cutter to stamp impressions all over the icing. Use a pizza wheel to trim a strip 3 centimetres wide and drape this across the gingerbread man’s neck. Attach with a little cooled, boiled water painted onto the back of the scarf and trim the ends neatly with a sharp knife.
Top Tip! When attaching the two ends of the scarf to the gingerbread man, don’t stick them down flat but leave it slightly ruffled to give it movement.
Cut two more strips for the ends of the scarf, overlapping one end over the other.
Finish the scarf by piping on the tassels at the ends with green royal icing.