Makes around 6 (according to cutter size)
Ingredients:
2 cups plain flour + extra (for rolling)
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon
1/2 cup molasses
175 gms brown sugar
1 egg
125 gms butter

Method:
Sift together all dry ingredients into the bowl of a food processor. In a small pan, stir butter and molasses over low heat until melted. Remove from heat. Stir in sugar. Add to sifted powders in food processor. Add egg. Pulse only until combined, and mixture clumps together. Remove the dough out and knead briefly to smooth. Wrap in cling film and refrigerate for 20 minutes. Preheat oven to 180 degrees. Slightly grease two baking trays. Roll the dough over a lightly floured surface. Cut out the shapes using your gingerbread man cutters. Place on prepared baking trays, with a gap, keeping enough distance between them. Bake for 12 to 15 minutes, or until slightly golden-brown. Leave on trays for 30 minutes, then remove onto a wire rack, until completely cooled off. Decorate with writing icing and cake decorations; for eyes, eyebrows, mouth, nose and vest buttons, or, use icing for all.

Writing icing: Equal amounts of creamy spread cheese and icing sugar, beaten together with a small amount of whole milk. Decorate by passing through a fine thin nozzle of a piping bag. Tint desired coloured amounts with food colouring, leaving main amount in white.