100g SR flour
100g light demerera sugar
2 tsp ground ginger
chopped stem ginger
For the icing:
150g icing sugar
generous glug of stem ginger syrup
Oven on to 180, pop bun cases in your bun tin.
Cream the butter and sugar, then add the eggs one at a time with some flour with each. Add the ground ginger and stem ginger.
Spoon equal measures of the mixture into each bun case then pop in the oven for around 20 mins, until firm and golden.
For the icing, cream the icing sugar and butter, pour in some ginger syrup. Fill a piping bag and pipe out your icing onto your buns.
I added the gingerbread men as an extra touch of gingery cuteness.