I use mini cutters. We all call them gingerbabies. They pop right in your mouth all at once. Friends and family have much fun with thing like…. Grabbing the bowl of gingerbabies away from someone yelling “No No not my babies!!!” The kids looking even as they grab a handful going “nom nom nom i love babies” Yip..much fun.

As for the cream, use cream as in the stuff that is NOT milk. I know in the USA “creamer” is what we call “milk” here. The receipe means “cream” as in “whipping cream” the stuff you would put on a pavolova (only not the squirty tin stuff, the stuff in a carton).

Not making much sense here, but the ginger bread men look fab. Hope that helps (But you have prolly already made them by now)!

rosie
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OR have Lyle’s Golden Syrup on toast for breakfast.

sin
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It’s not at all hard to find in Seattle. Nearly every grocery store that I go to stocks it right in the regular maple/fruit syrup/pancake mix section. Lyle’s also makes treacle (in a red tin) but that’s harder to find.- I only see it in super-fancy grocery stores in my area.

Now. Depending on which you use, your results will be noticeably differnt. If the amount of the syrup/molasses was larger in proportion to the rest of the ingredients, the resulting cookies would be night and day from one another. However, 5 oz versus all that flour, butter, etc is so little that the difference will be subtle. Golden syrup will give the dough a honey-like flavor and won’t affect the color in any way. Molasses will make the dough darker and give it more depth and will kind of beef up the spices in the flavor profile. You can also use dark corn syrup but it won’t give your dough that extra complexity.

You can substitute treacle for the golden syrup, and if you can get dark treacle, even better :)

P.S I’ve always put molasses in animal feed…can’t say I’ve ever cooked with it :)
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