Gingerbread Men

145g unsalted butter, softened to room temperature

150g light or dark brown sugar

70 ml golden or dark syrup

30ml Mizkan Honteri Mirin-style

1 large egg at room temperature

1 tsp pure vanilla extract

450g plain flour

1 tsp baking soda

1/2 tsp salt

1 tbsp ground ginger

1 tbsp ground cinnamon

1/2 tsp ground allspice

3 cloves

1. In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar, Honteri and syrup and beat on a medium-high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed.

2. Next, beat in the egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate, but that’s ok.

3. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Chill for at least 3 hours.

4. Preheat the oven to 180°C. Line 2 large baking sheets with baking paper or silicone baking mats then remove one lot of cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed – this dough can be sticky. Roll out until 1/4-inch thick and cut into shapes. Place shapes 1-inch apart on prepared the baking sheets. Re-roll the dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

5. Bake the cookies for about 9-10 minutes and be sure to rotate the pan once during bake time and allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired. They will stay fresh covered at room temperature for up to 1 week.