Gingerbread men are super easy to make and so much fun to decorate.
I think they’d be a really fun thing to make with children on Christmas Eve ready to leave out for Santa. They’re really low maintenance and you can be so creative with the decorations.
- 380 g plain flour
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- pinch ground nutmeg
- pinch table salt
- 85 g unsalted butter room temperature
- 90 g light brown sugar
- 1 large free range egg room temperature
- 150 g golden syrup
- 20 g honey
- 2 tsp vanilla extract
- Sift the flour and spices into a bowl. Add a pinch of salt and stir to combine. Leave to one side.
- Add the butter and sugar to the bowl of a stand mixer and beat until combined. You want them butter and sugar to be just mixed, not light and fluffy.
- Add an egg into the butter and sugar and mix to combine. Add the syrup, honey and vanilla and mix again.
- Add the flour and spice mix and beat until a dough forms.
- You can either chill your dough for 30-45 minutes now before rolling out, or roll and cut your dough and then chill which is what I do.
- Turn the dough out onto a lightly floured work surface and roll to your desired thickness. Use a gingerbread man cutter to cut your biscuits.
- Place each biscuit onto a baking tray lined with baking parchment. Once you've run out of dough, pop your trays in the fridge for 30-45 minutes to help the biscuits keep their shape.
- Heat your oven to 190 degrees and bake your biscuits for 7-10 minutes until they're starting to go golden and firm up.
The dough should be soft, a little ‘wet’ and pliable.
Take care when removing your biscuits to make sure they keep their shape. I use a small cranked palette knife to lift them out and onto the tray if they don’t come out with the cutter.
Line them up and pop them into the fridge. Keeping them cold will stop them from spreading so you can fit more on a tray.
I used some royal icing and a fine piping nozzle to pipe basic designs on but you can be as creative as you like with them – sticking on sprinkles and sweets if you want to.
I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.