125 g (4 oz) self-raising flour, plus extra for dusting
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
pinch of ground cloves
75 g (3 oz) soft light brown sugar
1 tablespoon black treacle
2 tablespoons golden syrup
1 small egg, lightly beaten
handful of currants, to decorate
Line 2 baking sheets with nonstick baking paper. Place the butter, flours and spices in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the sugar, treacle, golden syrup and egg and pulse until just combined.
Tip the mixture on to a floured surface and knead gently until smooth. Roll out to 3 mm (1/ 8 inch) thick, then cut into 12–14 large gingerbread man shapes, rerolling the trimmings if necessary.
Place the gingerbread men on the prepared baking sheets and press in currants for eyes. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–18 minutes until golden. Leave to cool on the sheets for 2–3 minutes, then transfer to wire racks to cool completely.