Gingerbread minion

Look what I created today! My own minion! Now I don't expect you all to bake your own gingerbread minion but if you haven't baked for a long time you should consider it. Think of it. Your own group of underlings for you to bite heads and limbs off.

Gingerbread Minion
(makes a minion pile)

Stuff you need:

1/2 cup of softened butter
1/2 cup of white sugar
1/2 cup of muscovado cane sugar
1 cup golden syrup
4 cups of plain flour
2 tsb baking powder
1/2 tsp ground cloves
1 tsp cinnamon
2 tsps ground ginger
1/2 tsp salt
a handful of currants for buttons (if you want to be fancy schmancy)

1 gingerbread cutter
1 rolling pin
2 oven trays
baking paper
a large bowl
a wooden spoon or other mixing implement of choice

What to do:

Preheat oven to 180C/350F and wash hands.

Cream butter, sugars and golden syrup in a large bowl. Sift all the spices and other powdered ingredients except the flour and fold it into the butter mixture. Sift the flour in one cup at a time, gradually folding and mixing it into the mixture. Once the mixture becomes too thick to fold with a wooden spoon or whatever implement you are using, work the dough with your nice clean hands until the dough is ready for rolling. The dough texture should be like Play-doh. Not too crumbly and not too soggy. If you have to, add more flour or water to get it to the right consistency. Flour the surface and the rolling pin and roll out about 1/3 of the dough. If you want soft gingerbread don't roll the dough out too thin. If you like crunchy ones, roll it out to about 2mm thick.
Cut men out using cutter. Make sure you leave enough space in between each gingerbread body to fill out.

Set the timer for 10 mins.

Let the bodies cool down before consuming for at least 3 minutes or else you will burn your tongue. Goes well with a cup of tea or a nice cold glass of milk.