Double ginger gingerbread men

Double ginger gingerbread men

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(50 ratings)

Prep: 45 mins Cook: 15 mins


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


  • kcal264
  • fat10g
  • saturates6g
  • carbs43g
  • sugars20g
  • fibre1g
  • protein3g
  • salt0.33g
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  • 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, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp ground ginger and 1 tsp ground cinnamon



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

  • pinch of cayenne pepper (optional)



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 2 balls stem ginger from a jar, chopped



    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


  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 (66)

mellie11's picture

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's picture

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's picture

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's picture

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's picture

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'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

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

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

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

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

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.


Questions (1)

Islander2005's picture

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.

Tips (1)

NeetWorld's picture

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!

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