Gingerbread bunting

Prep: 1 hr, 30 mins Cook: 15 mins

More effort

Makes about 16 biscuits
These tasty spiced gingerbread men make a fantastically festive, edible Christmas decoration - string up and eat within two weeks

Nutrition and extra info

  • biscuit dough only

Nutrition: per biscuit (un-iced)

  • kcal342
  • fat6g
  • saturates4g
  • carbs68g
  • sugars50g
  • fibre1g
  • protein3g
  • salt0.4g
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Ingredients

    For the gingerbread

    • 175g dark muscovado sugar, plus a little extra for the reindeer
    • 85g golden syrup
    • 100g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 350g plain flour, plus extra for dusting
    • 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-…

    • 1 tbsp ground ginger
    • 1 tsp ground cinnamon
    • 1 egg, lightly beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    To decorate

    • 600g fondant icing sugar
    • brown and black food colouring
    • sweets and sprinkles (we used orange jelly beans, white chocolate drops, edible red balls and edible silver balls)
    • edible white or silver glitter

    You'll also need

    • gingerbread man cutter
    • gingerbread lady cutter
    • a straw
    • disposable piping bags
    • small piping nozzle
    • cocktail sticks
    • ribbon or string, to tie together

    Method

    1. Put the sugar, syrup, butter and a pinch of salt into a saucepan. Bubble for 1-2 mins, mixing to combine. Set aside to cool a little. Put the flour, bicarbonate of soda and spices in a bowl, add the warm syrup mixture and the egg, and stir to combine (it will feel a little soft now, but will firm up once chilled). Cover the bowl with cling film and chill for 30 mins. Heat oven to 200C/180C fan/gas 6 and line 2 baking trays with parchment.

    2. Dust your work surface with a little flour, then roll out the dough to the thickness of a £1 coin. Cut out as many men and ladies as you can – you should be able to get about 16 by re-rolling the dough. Place on the trays, then bake for 10-12 mins until slightly risen and golden brown. While they are still warm, push a straw through the top of the gingerbread ladies, and just above where the legs meet on the gingerbread men, to make a hole for stringing up. Cool on a wire rack.

    3. To decorate your snowmen, divide the icing sugar evenly between 2 bowls. Add enough water, a dribble at a time, until you have a very thick but pipeable icing. Add a few drops of brown food colouring to one bowl of icing brown for the reindeer and mix until evenly coloured. Spoon 2 tbsp of the brown icing into another bowl, then colour black using the black food colouring.

    4. Transfer roughly half the white icing to a piping bag fitted with a fine nozzle. Pipe the outline of a snowman onto the gingerbread lady biscuits, piping a little circle around the hole at the top too. Leave to set for 5 mins. Squeeze any leftover icing back into the bowl with the remaining white icing and add a little more water, a splash at a time, until runny but still fairly thick. Transfer back to the piping bag. When the snowman outlines are dry to the touch, pipe enough icing onto the biscuits to flood the surface. Tease the icing into all corners using a cocktail stick.

    5. Use half an orange jelly bean for the snowman’s nose and silver balls for the buttons. Transfer the brown and black icings to piping bags fitted with small nozzles (or snip off the corner of a sandwich bag), and pipe on brown twigs for arms and black dots as coal for eyes and a mouth. Finally, sprinkle the base of each snowman with a little edible glitter. Leave to dry for at least 2 hrs.

    6. To decorate your reindeer, draw a reindeer outline on each gingerbread man biscuit using the brown icing (just as you did with the snowmen) – turn them upside down first so you can use the legs as the reindeer’s antlers. Leave to dry while you loosen the brown icing, as before.

    7. Fill each reindeer with the runnier brown icing, being careful not to make the antlers too thick. Tease into the spaces using a cocktail stick. Sprinkle each antler with brown sugar and flick off any excess with the cocktail stick. Stick a red ball or Smartie on each biscuit for a nose, and 2 white chocolate chips for eyes. Use a little black icing to draw a pupil on each eye. Leave to dry for at least 2 hrs.

    8. When the biscuits are completely dry, thread and tie through a piece of string and hang. Eat the biscuits within 2 weeks.

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    Comments, questions and tips

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    Comments (4)

    allielovetocook's picture

    Didn't make as bunting, just made shapes of traditional gingerbread men and Christmas trees, but the taste is delicious and the recipe is definitely a "keeper". 5* recipe.

    saschlet's picture

    I used this for biscuits and subbed the sugar for xylitol and the syrup for honey. It worked and the full on flavour is good. I think they rose a bit much in the oven so will use slightly less bicarb next time and roll them thinner as they were a bit cakey.

    clairiem's picture
    5

    This recipe is a keeper. The gingerbread was very simple to make, and very tasty! I added an extra 2tsp of ground ginger as I like them spicy, and they were delicious. I've found some other recipes too greasy, this one was perfect. The biscuits hold their shape well when baked. i didnt decorate as suggested and just made gingerbread shapes, but will definitely be making them again.

    wbowen10's picture
    5

    fantastic recipe mine came out perfect

    Questions (2)

    ceelyon's picture

    hello is dark muscovado sugar, the same as just brown sugar?

    goodfoodteam's picture

    No it isn't quite the same, muscovado is unrefined sugar that still has the molasses and some plant material still in it, giving it a strong flavour and colour perfect for traditional gingerbread. Dark brown sugar is refined sugar that has a controlled amount of molasses added back into it and it isn't quite as strong in flavour. You can use either in this recipe though.

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