Run, run, run, not as fast as you can, you can catch them, they are the most overweight gingerbread men I've ever seen! And there are gingerbread cattle too.
Who doesn't know what a bloomin' gingerbead man is?!
Place butter and sweet stuff in a saucepan, and stir on a low heat until they are molten.
Sift dry stuff into mixing bowl, add the molten ingredients and the beaten egg.
Mix all together, then knead the dough into a ball.
Chill the dough in the fridge for ½ hour.
Preheat oven to 190°C.
Sprinkle some flour on the benchtop and rolling pin, then roll the dough out until it is ± ½ cm thick.
Use biscuit cutters or a knife to cut the folk out—or other shapes. Carefully lift out the shapes with a palette knife. Leftover dough is kneaded and flattened out again to make more shapes to bake.
Bake the gingerbread folks (or other shapes) for 10 to 15 minutes until they are golden brown, then lift them onto a wire rack to cool.
Hint: make a little icing sugar mixture, and stick some chocolate pebbles on to the folk shapes.