1.      Line your baking tray with baking parchment. With an electric mixer beat the butter and sugar. Break the eggs into a small bowl, the add to the butter and sugar a little at a time, whisking well after adding each bit of egg. Turn the mixer off.

2.      Put in the flour, ginger, cornflour, xanthan gum while the mixer is off, beat the mixture now on a slow speed. When the dough has come together, cover, and put into fridge for 1 hr.

3.      Put the chilled dough between two sheets of baking parchment or cling film and roll out to 1cm thick. Use a gingerbread man cutter to cut as many as you can, re-roll the offcuts and repeat until all the dough is used. Place on the lined baking tray and chill for 30 mins.

4.      Heat the oven to 180◦c then bake for 8-10 mins until golden. Leave to cool on the tray for 5 mins, then transfer to a wire rack to cool completely.