- 125g butter
- ½ cup treacle sugar
- 2/3 cup golden syrup or molasses
- 375g flour
- 1 tsp bicarbonate of soda
- 1 Tbsp. ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 2 free-range egg whites
- 300g icing sugar
- Food colouring, for decoration
Place the butter and treacle sugar into the bowl of an electric mixer and beat for 6–8 minutes, scraping down the sides of the bowl, until pale and creamy. Add the golden syrup, flour, bicarbonate of soda, ginger and spices and beat until the mixture comes together to form a smooth dough. Roll out between two sheets of non-stick baking paper to 4mm thick. Refrigerate for 1 hour or until firm.
Preheat the oven to 160°C. To make the gingerbread men, press the cookie cutters into the dough to cut out the cookie shapes. Place on a Le Creuset TNS Bakeware Rectangular Baking Sheet and bake for 10–12 minutes or until golden brown. Leave to cool slightly on the tray before transferring to wire racks to cool completely.
Using an electric beater, whisk the egg whites until slightly frothy. Gradually add the icing sugar, beating continually, until a stiff icing forms. Divide into different bowls and stir in food colouring. Spoon into a piping bag fitted with a small plain nozzle and decorate the gingerbread men.
Serve on a Le Creuset Barbecue Platter.