Cynhwysion / Ingredients

• 225g fflwr plaen / plain flour, plus extra for dusting

• ½ llwy ffwrdd o halen ½ tsp salt

• 2 llwy de o soda bicarbonate / 2 tsp bicarbonate of soda

• 1 llwy de o powdr sinsir / 1 heaped tsp ground ginger

• ½ llwy de o sinamon / ½ tsp cinnamon

• 50g o fenyn heb halen / 50g unsalted butter

• 100g siwgr brown meddal /100g soft brown sugar

• 100g  surop aur / 100g golden syrup

Dull / Method

• CAM 1 STEP 1

Cynheswch y ffwrn i 190C/170C ffan/nwy 5 a leiniwch dun pobi gyda memrwn pobi. Hidlwch y blawd, halen, bicarb, sinsir a sinamon i bowlen fawr. Mewn sosban cynheswch y menyn, siwgr a surop nes eu bod yn toddi. Gadewch y cymysgedd siwgr i oeri ychydig, yna cymysgwch i'r cynhwysion sych i ffurfio toes. Oerwch y toes yn yr oergell am 30 munud

Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.

• CAM 2 STEP 2

Ar arwyneb sydd wedi'i lwchu'n ysgafn â blawd, rholiwch y toes i drwch ¼ modfedd. Stampiwch y siapau dynion sinsir gyda thorrwr. Rhowch eich siapiau sinsir ar yr tin pobi wedi'u leinio, gan ganiatáu lle iddynt ledaenu. Coginiwch am 10-15 munud, yna tynnwch o'r popty a'i adael i oeri.

On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.