Makes 1 chequerboard and 4 gingerbread women
Gingerbread women inspired by Sarah Lucas's best-known work, Self-portrait with Fried Eggs. You can always use squeezy tubes of decorating icing if you don’t fancy the faff of a piping bag.
You will need
350g plain flour, plus extra for dusting
2 tsp ground ginger
½ tsp ground cinnamon
A pinch of salt
115g unsalted butter, cut into cubes
175g light muscovado sugar
3 tbsp golden syrup
500g royal icing sugar
Black, blue and yellow food colouring gels or paste
Fried egg sweets
Gingerbread men cutters
1. Mix the flour, ginger, cinnamon and salt in a food processor (or by hand). Add the butter and whiz until it resembles breadcrumbs. Add the sugar, syrup and egg, and whiz to make a smooth dough. You may need to add a splash of water. Transfer onto a clean work surface and knead lightly into a ball, wrap with cling film and chill in the fridge for 30-45 minutes or until firm.
2. Preheat the oven to 200C/400F/gas mark 6. Line a couple of baking trays with baking paper. On a lightly floured surface, roll out the dough with a rolling pin until 5mm thick. Cut out four gingerbread people and a rectangle approximately 20cm by 30cm. Transfer to the baking trays.
3. Cook in the oven for 12-15 minutes until lightly golden around the edges. Remove from the oven and leave to cool for five minutes before transferring to a wire rack to cool completely.
4. Make up the royal icing sugar with a little water and whisk until you have a smooth paste. Remove half and colour it with the black colouring. Fill a piping bag with the black icing, and one with white icing. Pipe white and black squares onto the gingerbread rectangle in a chequerboard pattern. Leave to set, then fill in the centres to cover the board. Decorate the gingerbread women, using the icing and fried egg sweets.