Gingerbread men

Gingerbread men

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(56 ratings)

Prep: 45 mins Cook: 15 mins

Easy

Makes 12 big gingerbread men

Even the smallest hands can help make these gingerbread men – perfect for Christmas. You can use raisins, sultanas or Smarties to decorate

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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 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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nikkiparsons
31st Oct, 2012
4.05
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
25th Apr, 2012
4.05
Wonderfully gingery, went down well with the littlies!
bernice22
27th Jan, 2012
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.
Bysh
12th Jan, 2012
1.05
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
26th Dec, 2011
2.05
.... Same crumbly problem as some other readers. In the end I added an egg to combine the ingredients which worked out fine
pikaciuka
23rd Dec, 2011
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
20th Dec, 2011
3.05
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
19th Dec, 2011
4.05
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
lilaengel
19th Dec, 2011
5.05
I'm onto my second batch of these. After reading the earlier comments about the dough being difficult to work with and after referring to some other recipes I decided to use an egg and I'm pleased to say I haven't had any problems with the mix being too crumbly. Overall though it's fantastic!!
foodloverxxx
15th Dec, 2011
I made these for my friends as a Christmas present and they were delicious!! They were very easy to make and loads of fun to decorate....children could make them WITH supervision (of course ) :) !!! A fantastic recipe that I really liked!

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