Gingerbread people on a wire cooling tray

Gingerbread people

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(15 ratings)

Prep: 45 mins Cook: 12 mins - 15 mins Plus chilling, cooling and at least 1 hr drying

Easy

Serves 15 - 20

Make decorating these adorable gingerbread people even easier (and less messy!) with tubes of shop-bought icing and sweets. Get the kids involved too

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (20)

  • kcal154
  • fat5g
  • saturates3g
  • carbs26g
  • sugars12g
  • fibre1g
  • protein2g
  • salt0.3g
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Ingredients

  • 175g dark muscovado sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 85g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

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

  • 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
    Ginger

    Ginger

    jin-jer

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

  • 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…

  • 1 egg, beaten
    Eggs

    Egg

    egg

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

To decorate

  • ready-made writing icing
  • chocolate buttons or small sweets (optional)

Method

  1. Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins.

  2. Tip the flour, bicarbonate of soda and spices into a large bowl.  Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins.

  3. Remove the dough from the fridge, leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.

  4. Roll out the dough to the thickness of a £1 coin, then cut out gingerbread people with a cutter. Re-roll the excess dough and keep cutting until it’s all used up.

  5. Lift the biscuits onto the trays and bake for 10-12 mins, swapping the trays over halfway through cooking. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish, and stick on sweets for buttons. Leave to dry for 1-2 hrs. Will keep for up to three days in an airtight container.

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Comments, questions and tips

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David Reaney's picture
David Reaney
9th Dec, 2018
1.05
I think an egg was missed from this recipe!!
Elaine Fallais's picture
Elaine Fallais
30th Nov, 2018
I have made my first batch with half the dough - are you able to freeze the dough for another day ?
goodfoodteam's picture
goodfoodteam
3rd Dec, 2018
Thanks for your question. Yes, you can.
NMPE
17th Dec, 2017
3.05
The sugar makes these rather dark and the muscovado flavour dominates. I'd recommend mixing half of the dark sugar with a lighter one and using more ginger or adding some stem ginger to the mix