Gingerbread Leprechaun

This recipe makes around 20 gingerbread leprechauns.

Ingredients Method
350g plain flour 1. Preheat the oven to 180°C or gas mark 4.
175g light soft brown sugar 2. First, put the flour, ginger and bicarbonate
100g butter of soda into a mixing bowl. Mix it together
with your fingertips until it is crumbly.
1 medium egg
3. Next, add the sugar, syrup and egg, then
4 tbsp golden syrup
mix until it forms a firm dough.
1 tsp bicarbonate of soda
4. Dust your work surface with flour. Using the rolling
1.5 tsp ground ginger pin, roll the dough out until it is about 5mm thick.
Sweets or chocolate drops
5. Using a cutter, cut out the shapes and place
for decoration
them on a greased, non-stick baking tray,
Equipment making sure you leave a 2cm gap between each
Rolling pin one (so they don’t spread into each other).
Gingerbread man cutters 6. Put them in the oven for 15-20 minutes, or
Mixing bowl until they are a dark, golden brown.

Spoon 7. Remove the gingerbread from the oven

and place them on a cooling rack.
Baking tray
8. Thinly roll out some green icing and use a knife to cut
Knife
out a hat, jacket and trousers for your leprechaun.
Cooling rack
9. Once the gingerbread is fully cooled, use the
Green fondant icing coloured icing to stick the decorations onto your
Icing tubes in a selection of gingerbread leprechaun. Add other details using the
colours sweets or chocolate drops. Don’t forget his beard!