MARY BERRY PARKIN RECIPE RECIPES

Steps:

• Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.
• Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl.
• Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly.
• Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth.
• Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

Steps:

• Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
• Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
• Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper.
• Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
• Bake for 12–15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations, if using.