Double ginger gingerbread men

Double ginger gingerbread men

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(44 ratings)

By

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Cooking time

Prep: 45 mins Cook: 15 mins

Skill level

Easy

Servings

Makes 12 big gingerbread men

Even the smallest hands can help make these friendly little fellows made with a versatile gingerbread recipe

Nutrition and extra info

Nutrition info

Nutrition

kcalories
264
protein
3g
carbs
43g
fat
10g
saturates
6g
fibre
1g
sugar
20g
salt
0.33g

Ingredients

  • 140g unsalted butter
  • 100g dark muscovado sugar
  • 3 tbsp golden syrup
  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger and 1 tsp ground cinnamon
  • pinch of cayenne pepper (optional)
  • 2 balls stem ginger from a jar, chopped

To decorate

  • 50g icing sugar
  • a few glacé cherries (we used undyed)
  • 2 balls stem ginger

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Method

  1. Heat oven to 200C/180C fan/gas 6. Line 2 baking sheets with baking parchment. Melt butter, sugar and syrup in a pan. Mix flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and chopped ginger to make a stiff-ish dough.
  2. Wait until cool enough to handle, then roll out dough to about 5mm thick. Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again. Lift onto baking sheets. Bake for 12 mins until golden. Cool 10 mins on the sheets, then lift onto cooling racks.
  3. To decorate, mix icing sugar with a few drops of water until thick and smooth. Halve then slice cherries thinly to make smiles, and cut ginger into small squares. Spoon icing into a food bag, snip off the tiniest bit from one corner, then squeeze eyes and buttons, and a tiny smile onto 1 man at a time. Stick on a cherry smile and ginger buttons. Repeat; leave to set. Will keep up to 1 week in an airtight tin.

Recipe from Good Food magazine, December 2009

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Comments

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NeetWorld's picture

I just made these and like everyone else said they were extremely crumbly. I can't eat egg, so instead I added some milk to the dough and it made the perfect texture for rolling out-problem solved!

natalieisaflower's picture

My ginger bread stars are currently in the oven... Thank god!!!! Making these as gifts and when the dough started to fall apart as i was rolling it, severe panic started to set in!!! The addition of the beaten egg, as a few of you suggested (thank you all very much), and an extra tablespoon of flour pulled the dough together and made it very workable!!! Hoping the final result is worth all the hassle!! :) Also added some extra cinammon and ground clove to them, so they should be divine!!!

Annie B's picture

OMG, How I wish I had not bothered. Far too crumbly so have wrapped into sausages and put in the fridge hoping to get biscuits at least. Sorry, will not be using this recipe again.

Prettydelicious's picture

Not the best gingerbread. The biscuits were nice and spicy however the dough was very crumbly and over sweet. Wouldn't make again. I find the recipies which use more golden syrup and less sugar to work better for me.

LadyPenelope999's picture

Apologies, meant to give this 3 stars!

LadyPenelope999's picture

Unfortunately I didn't read the comments section before I started, and I also experienced the same difficulty rolling out the crumbly dough. I managed to make a few gingerbread men after attaching their arms/legs back on before abandoning the dough to a cake tin & throwing a handful of raisins on top! Both the biscuits and my concoction tasted lovely, probably best described as a ginger shortbread, but would take on board the suggestions below if I made it again. Incidentally, I referred to my old companion, the Bero cook book, for this recipe which stated to use a much lower amount of butter - 40g.

lozcat74's picture
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I've used this recipe a few times now and have experimented with the amount of butter, syrup, egg etc in hopes of making the dough less crumbly. There's another recipe on this site called Spicy Tree Biscuits, which uses more or less the same ingredients and a slightly different method. It makes lovely, malleable dough and tasty gingerbread biscuits.

vjforsy's picture
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I am so glad that I read the comments for this recipe before I started making it! I too found that the mix was somewhat crumbly and would have been near impossible to roll out. However, as suggested above, the addition of a beaten egg pulled it together into a workable dough. The next time I make these I might add a tiny bit more ground ginger. I'd recommend using the cayenne - gives a nice little kick at the end of a mouthful, without being overpowering.

willowpaige's picture

oooo these tasted absoulutley gorgeous!! but had trouble getting mixture like dough, was very crumbly! anyone help?

donnarattray's picture
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Really reliable gingerbread recipe. Easy to make. We used half the mixture to make one batch of gingerbread men and put the rest in the fridge for the following day.

whokilledthecat's picture

so hope mine turnout, couldn't work out why it was so dry and added hot water.....then realised had only put 40gms butter in

kathymac2011's picture

these tasted lovely but were rock hard?? is this normal or have i cooked them too long?

nikkiparsons's picture
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I used this recipe to make gingerbread bats and ghosts. They taste amazing, this is generally a great recipe.
I also added a considerable amount of mixed spices and nutmeg to make it more interesting.

And yes, the dough was very greasy and crumbly. I found that rolling out small handfuls of dough was much easier to handle. (Adding water only makes it more sticky).

jessiemay's picture
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Wonderfully gingery, went down well with the littlies!

bernice22's picture

I wish I'd read some more of the comments before I started. The mixture was really crumbly and greasy, almost impossible to roll out. My 3 year old grandson was upset when the legs dropped off his gingerbread man as we were placing him on the tray!
On a positive note though, he did enjoy sampling the uncooked dough.
Next time, will try an egg to bind as suggested.

amandabish's picture
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Wish I had read through the reviews more thoroughly before starting to make this. As other reviewers have said, nasty to work with; very crumbly and greasy, difficult to put onto the baking tray without falling apart.
Seem ok when cooked but will not be using this recipe again. Surprised its on the Good Food website.

cewheeler's picture
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.... Same crumbly problem as some other readers. In the end I added an egg to combine the ingredients which worked out fine

pikaciuka's picture

Hello everyone!

I just made these and they came out like biscuits. Are they suposed to be like this or soft like a spiced bread?
(Though, I am sure that the temperature and time were a little bit to much for their size, they were a bit golden brown on the sides...)
If anyone could help me clearing out this issue, it would be great (for future baking).

Happy 2011 Holidays!

radfoil's picture
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I have given this recipe 3 stars because it tastes lovely but I was disappointed at just how crumbly and difficult to work with the dough was. Wish I'd read the comments about adding an egg first! Run out of bicarb now. Any designs I had on making elaborate festive shapes to decorate as tree decorations have been reduced to a simple Christmas bauble. I hope I can get creative with my piping bag to make them look more exciting.

helen707's picture
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Adding an egg saves the day, the mix was really crumbly and got worse on cooling so I mixed an egg into it as others suggested and it behaved far better, easier to roll and cut. Loved the end product, would bake again, mine took 8 minutes in a fan oven

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