Using half wholemeal flour and half regular flour is a healthier take on this classic recipe.
If your dough is a bit on the dry side when you're bringing it together just add a bit more treacle - it's a delicate balance and can take a bit of tweaking before you get it exactly right.
Make it a fun playdate activity by letting the kids cut the shapes out themselves. Once they're baked and cooled down, arm your troops with squeezy icing tubes, so they can design their own gingerbread men and possibly the rest of the kitchen too...
I made the gingerbread men using small cutters as I find kids tend get a bit bored of eating massive ones and abandon them half way through. These ones last just a few bites to satisfy that after-school calorie craving. They're also very nice dipped in tea if you're after a not-so-naughty nibble yourself!
Wholegrain gingerbread men (Makes 16)
50g soft brown sugar
1/2 tsp bicarb soda
approx 60g treacle (golden syrup is also fine)
2 egg yolks
250g plain flour - half regular, half wholemeal
2 tsp ground ginger
zest of orange
Lined baking sheets
Squeezy icing to decorate
1. Beat the trex together with the caster sugar until fluffy and light. Mix in the bicarb of soda, golden syrup and egg yolks.
2. Sift in the flour and ginger then bring together with a wooden spoon - if it's still a bit dry then add a tiny bit more treacle until you get a more moist dough. Form into two balls, knead, then wrap in cling film and chill for half an hour in the fridge.
3. Heat the oven to 180'C, Fan 160'C, Gas Mark 4. Roll out each ball, one at a time, to about 1cm thickness. Stamp out your gingerbread man shapes, then use any trimmings to roll out again to stamp out some more. Using a palette knife lift each man gently onto the baking tray and bake for 10-12 mins until golden brown.
4. Place on cooling rack and once cool decorate with squeezy icing. Will keep in airtight container for about a week.