Cooking with your children can help reduce any anxiety about food allergy, and this is a great recipe to get them involved. This biscuit recipe has a subtle ginger taste to appeal to younger palates, but you can add more spice if you wish. Our children particularly enjoy helping to decorate the biscuits.
Recipe taken from: THE ALLERGY-FREE BABY & TODDLER COOKBOOK Fiona Heggie, Ellie Lux Published by Orion as a hardback and eBook (£20/£10.99) in January 2017
In a saucepan over a medium heat, gently melt together
the sunflower spread, sugar and golden syrup.
In a bowl mix together the flour and ginger, and tip this
mixture into the saucepan.
Stir to bring together a ball of soft paste-like dough, then remove from the heat and allow it to cool a little. It will firm up and be easier to work with once it has cooled. You can wrap the dough in cling film and pop it in the fridge for 10 minutes.
Roll out the biscuit dough to about 4mm thick, directly onto your baking tray, lined with greaseproof paper. This makes it easy to peel away the excess dough, leaving your gingerbread men on the tray ready to bake.
Any remaining dough can be re-rolled to make more gingerbread men.
Bake in the oven for 8–10 minutes. The gingerbread men should look a little darker in colour, but will still be a little soft when you take them out. Let them cool and firm up on a wire rack before icing.
Mix the icing sugar and water to a thick consistency, and have fun decorating the gingerbread men. A piping bag will give very neat results, but most kids are happy drizzling the icing on with a teaspoon.
Leave the icing to set, then store the biscuits in an airtight container.
If not allergic
Use butter and/or ordinary self-raising flour.