Gingerbread Baked Donuts

Ingredients

• 225 g Self raising flour
• 115 g Light brown soft sugar
• 2 tsp Ground ginger
• 1 tsp Mixed spice
• 175 ml Milk (any kind)
• 30 ml Vegetable oil
• 2 Eggs (large)
• 50 g Golden syrup
• Butter or baking spread (for greasing)
• 250 g Icing sugar
• 1/2 tsp Ground ginger
• 1 tsp Vanilla extract
• 2-3 tbsp Milk
• 12 Mini gingerbread men

Instructions

1. 1

   Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or a baking spread (or one 12-hole donut tin)

2. 2

   In a mixing bowl stir together the self raising flour, light brown soft sugar, ground ginger and mixed spice

3. 3

   In another mixing bowl or a jug, whisk together the milk, vegetable oil, golden syrup and eggs

4. 4

   Pour the milk mixture into the flour mixture and whisk everything together until smooth and combined

5. 5

   Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too

6. 6

   Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack

7. 7

   To decorate, set the donuts onto a cooling rack with a baking tray or some baking paper underneath to catch any drips

8. 8

   Make the icing by mixing the icing sugar, milk, vanilla extract and ground ginger together

9. 9

   Spread the icing onto the top and more rounder half of the donuts and place back on the rack to set

10. 10

    Top each donut with a mini gingerbread biscuit - the biscuits will go soft after being in contact with the donuts for a while so add them as close to serving as you can

11. 11

    Store leftover in an airtight container and eat within 3 days