Double ginger gingerbread men

Double ginger gingerbread men

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(53 ratings)

Prep: 45 mins Cook: 15 mins

Easy

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:

  • kcal264
  • fat10g
  • saturates6g
  • carbs43g
  • sugars20g
  • fibre1g
  • protein3g
  • salt0.33g
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Ingredients

  • 140g unsalted butter
  • 100g dark muscovado sugar
  • 3 tbsp golden syrup
  • 350g plain flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp ground ginger and 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • pinch of cayenne pepper (optional)
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 balls stem ginger from a jar, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

To decorate

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

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.

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Comments, questions and tips

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lynneka
18th Dec, 2016
5.05
Just made these, the mixture is crumbly but if you work it a bit it comes together, just about! Taste really good, will make lovely Christmas presents.
Bethy Darling
13th Dec, 2016
If you are thinking of making these gingerbread men please do not bother as you will be wasting your valuable time and money. The dough is far too crumbly to use. As some others in the comments mention you can try and address this by adding an egg or some milk, but surely the point of having a recipe for something this basic is that you will be able to simply follow it and get a predictable and good quality result every time. Seriously poor job here from good food - avoid!
mellie11
23rd Jan, 2016
5.05
Great recipe! I have never made gingerbread and was so pleased with the results. I made half the portion but they kept really well so will make full amount next time. I didn't have any stem ginger so added a bit more ground. I wasn't sure what texture I should have, and to begin with it was a bit greasy - much better with a tiny bit more flour. I will also reduce the time by a minute or so (or temperature) next time, as they were wonderfully chewy in the middle but their arms and legs were a bit too dry. raisins worked well for eyes
lloewenthal
13th Dec, 2015
3.8
I did double quantities with 1 egg to bind and had good results. But needed a slightly cooler oven (180 degrees centigrade) when rolling pastry thin. Would definitely do again. I think (from experience of other gingerbread men) they are meant to be more like a biscuit.
lorihiggins
10th Feb, 2015
really glad I didn't read the comments before I made these as they would prob have put me off. I probably used closer to 150g of butter rather than 140 but that was purely down to laziness in measuring but it made lovely gingerbread, not too dry.
sarahleetes
13th Nov, 2014
5.05
Great gingerbread recipe! Yes, it is crumbly, but once you have worked it a bit then it becomes less so and the finished result is excellent! I did add 2 tsps. of milk to help bind it together and this helped. This recipe is great for egg allergy suffers. The recipe says it makes 12 big gingerbread men, but my cutter must be very big as it only made 9 large ones and 1 small one!
gwenj96
30th Jul, 2014
The dough was so crumbly! Unfortunately i didn't read the comments below before starting the recipe (I'll make sure to for recipes in the future!) so half my batch were very crumbly. I added drops of milk until the dough was malleable enough, but this often caused it to stick to the work surface. I baked the biscuits for 6 minutes in a fan oven.
NeetWorld
30th Mar, 2014
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
17th Dec, 2013
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
3rd Dec, 2013
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.

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Islander2005
7th Jan, 2015
Hi. We do not have stem ginger at all in our country, is there a substitute? Also, for golden syrup, may we use honey? Thanks in advance.
NeetWorld
30th Mar, 2014
As everyone else has said in the comments, the dough is extremely crumbly-people have suggested to add egg to bind it, but I can't eat egg, so instead I used some milk. It did the trick! It made it the perfect texture to roll out and completely solved the problem!