Gingerbread man

Gingerbread man

  • 1
  • 2
  • 3
  • 4
  • 5
(83 ratings)

Prep: 45 mins Cook: 15 mins


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


  • kcal264
  • fat10g
  • saturates6g
  • carbs43g
  • sugars20g
  • fibre1g
  • protein3g
  • salt0.33g
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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

  • pinch of cayenne pepper (optional)



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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
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!
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!!!
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.
28th Oct, 2013
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.
4th Oct, 2013
Apologies, meant to give this 3 stars!
4th Oct, 2013
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.
1st Jun, 2013
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.
2nd May, 2013
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.
6th Apr, 2013
oooo these tasted absoulutley gorgeous!! but had trouble getting mixture like dough, was very crumbly! anyone help?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?