Recipe

• 1

  Measure the butter, brown sugar and golden syrup into a small saucepan.
• 2

  Heat gently whilst stirring until the mixture has fully melted. Remove from the heat and leave to cool for 10 minutes.
• 3

  Stir the plain flour, bicarbonate of soda, cinnamon, and ginger spice together in a medium-sized bowl.
• 4

  Pour in the melted butter mixture and use a spatula to start combining the ingredients. Switch to using your hands to work the mixture into a smooth dough. If the dough is too dry or crumbly, add 1-2 tbsp of water to help bring it together.
• 5

  Shape the dough into a ball, wrap it in clingfilm and place in the fridge to chill for a minimum of 30 minutes or up to 2 hours.
• 6

  Take the dough out of the fridge 15 minutes before rolling so it softens a little. Lightly dust a worktop and a rolling pin with flour and roll the dough out to the thickness of a £1 coin.
• 7

  Use gingerbread man cutters to stamp out cookies (you’ll need to reroll the scraps to make 10 in total). Transfer to a lined baking tray.
• 8

  Roll pieces of foil into grape-sized balls. Shape the gingerbread arms around the foil and press the ends down firmly to stick them to the foil.
• 9

  Bake at 160°C (fan) for 10 minutes until golden and firm around the edges. Leave to cool for 10 minutes and then carefully remove the foil pieces. Leave to cool completely.
• 10

  Unwrap the MILKYBAR Festive Friends and slide them into the arms of the gingerbread cookies.
• 11

  Break up the MILKYBAR sharing bar into a bowl and microwave for 60 seconds. Stir until smooth and melted. Transfer to a small piping bag and snip off the very tip to make a small hole.
• 12

  Pipe white chocolate decorations on top of the cookies and leave to dry. Then tuck in and enjoy!