Gingerbread Men!

Tis' the season to be jolly! The holidays are here and so much fun, and I wanted to share one of my favorite holiday cookie recipes with y'all! These are fun to make, decorate and eat! They're great if you have children coming over, get them to decorate these treats, they'll stay out of trouble and you'll have once less recipe step to complete! I love the combination of cinnamon and ginger, with a touch of white chocolate.. SO good!   

Ingredients
- 1 stick of unsalted butter at room temperature
- 1/2 cup firmly packed light brown sugar
- 1/2 cup golden syrup
- 2 TBSP ener-g egg replacer + 1/4 cup water mixed thoroughly
- 2-1/4 cups plain flour
- Extra flour for rolling out
- 1 TSP ground cinnamon
- 1 TSP ground ginger
- 1 TSP baking soda
- 4 oz White chocolate
- sprinkles/chocolate chips/icing pens

Directions
- Preheat oven to 350. Line two baking sheets with parchment paper that have been lightly sprayed with cooking spray.
- Using a mixer or handheld mixer, beat butter and sugar in a bowl until pale and creamy, then add the golden syrup and egg replacer mixture and beat until combined. 
- Slowly stir in the flour, ginger, cinnamon and baking soda. 
- Turn onto a lightly floured surface and knead softly until smooth. Press dough into a disc and cover with plastic wrap and place in the fridge for 30 minutes-1 hour to rest.
- Turn dough out on a clean, dry surface that has been floured, then roll out until about 1/4 inch thick. Use a gingerbread man cutter to cut out shapes. Place on trays about 1 inch apart. Keep repeating with any excess dough
- Bake in oven for about 10-12 minutes or until cookies start to brown. Remove from oven. Transfer to a rack to cool.
- Melt white chocolate in a microwave safe bowl for 30 seconds. Transfer to a ziploc bag and cut a small corner of the bag. Pipe eyes, mouth and buttons onto the gingerbread men, and decorate however you want! 

Tips
- if dough is too sticky add flour TBSP at a time until dough is soft but doesn't stick to hands or surface.
- when rolling out the dough, flour rolling pin and cookie cutter to prevent sticking.
- if you don't have gingerbread cookie cutters, then use any cutter you want or use the mouth of a drinking glass (dip the mouth in flour to prevent sticking)
- if you don't use all the dough, you can refrigerate for up to a week in an airtight container, or freeze for a month.
- You can find golden syrup in most grocery stores, usually in the British aisle. I use Lyles golden syrup. If you can not find it, a substitute for this can be found on this website : http://www.foodsubs.com/Syrups.html

Serving size
- makes about 3 dozen gingerbread men.