Gingerbread Mummies

• 50g Whitworths Crystallised Fiery Ginger, finely chopped
• 350g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp ground ginger
• ½ tsp cinnamon
• 125g unsalted butter (at room temperature)
• 150g soft brown sugar
• 4 tbsp golden syrup
• 1 medium egg, beaten
• To decorate: white icing and 24 currants

Ready… Steady… Bake…

• Preheat your oven to 190⁰C/Fan 170⁰C/Gas Mark 5 then lightly grease 2 or 3 baking trays.
• Sieve the flour, bicarbonate, ground ginger and cinnamon into a bowl. Rub in the butter to a breadcrumb then stir in the sugar.
• Beat the syrup together with the egg and crystallised ginger then stir into the crumb mix.
• Mix to form a dough then knead until smooth on a lightly floured surface.
• Roll out to 5mm thick, cutting out 12 mummies with a gingerbread man cutter.
• Place onto the baking sheets then bake for 12-15 minutes until golden.
• Loosen with a palette knife whilst still warm, cool slightly before transferring onto a wire rack.
• When completely cold, place white icing into a piping bag then decorate with thick linesfor the bandages, finishing with 2 currants for the eyes.