Gingerbread Christmas bunting

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To decorate

Use a ribbon for threading the gingerbread

Preheat the oven to 180°C. Line two baking trays with greaseproof paper Sift together the bicarbonate of soda, ginger, flour and cinnamon and pour into a food processor. Add the butter and blend until the mixture looks like breadcrumbs. Mix in the sugar
Sift together the bicarbonate of soda, ginger, flour and cinnamon and pour into a food processor. Add the butter and blend until the mixture looks like breadcrumbs. Mix in the sugar
Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mix bunches together. Tip out the dough and briefly knead until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes
On a lightly floured surface roll out the dough to a 0.5cm thickness. Use a gingerbread cookie cutter to cut out the shapes. Carefully cut out 2 holes in the centre of the gingerbread.
Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling
Pipe the white royal icing onto the gingerbreads feet, buttons and face. Whilst still wet add the sprinkles to stick to the icing.
Wait for the white icing on the face to set then add black food colouring and pipe onto the white icing to make the pupils.
Thread the ribbon in and out of the holes to attach them all together to create bunting.

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