Recipe Of The Week

This week we're showing you how to make Antony Worrall Thompson’s delicious gingerbread men.

Cook time: 15 minutes
Makes: 12 gingerbread men
Prep time: 15 minutes plus chilling time

Ingredients
• 75g (2 ¾ oz) polyunsaturated margarine
• 75g (2 ¾ oz) SPLENDA® Brown Sugar Blend
• 1 egg, beaten
• 200g (7 oz) plain flour
• ½ tsp baking powder
• 1tbsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground allspice

Method
1. Place the maragrine and SPLENDA® Brown Sugar Blend in a large bowl and beat until smooth. Beat in the egg.
2. Sift together the remaining ingredients and add to the bowl. Mix to a stiff dough, cover and chill for 1 hour.
3. Preheat the oven to Gas Mark 4 / 180°C / fan over 160°C and line 2 baking sheets with non-stick parchment. Roll out the dough to approx 5mm (1/4 in) and mark out shapes with a cutter. Transfer to the baking sheets and cook for 15-20 minutes until beginning to brown around the edges. Cool for 5 minutes on the trays and then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.