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Easy gingerbread recipe for kids

Gingerbread people on a wire cooling tray

Easy gingerbread recipe for kids

Name: Easy gingerbread recipe for kids
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 20
Ingredients: 175g dark muscovado sugar; 85g golden syrup; 100g butter; 350g plain flour plus extra for dusting; 1 tsp bicarbonate of soda; 1 tbsp ground ginger; 1 tsp ground cinnamon; 1 egg beaten; ready-made writing icing; chocolate buttons or small sweets (optional)

Miriam Nice

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Serves 15 - 20

Easy

Prep: 45 mins

Cook: 12 mins - 15 mins

Plus chilling, cooling and at least 1 hr drying

A star rating of 4.1 out of 5.82 ratingsRate

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

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175g dark muscovado sugar
85g golden syrup
100g butter
350g plain flour

plus extra for dusting
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg

beaten

To decorate

ready-made writing icing
chocolate buttons

or small sweets (optional)

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Nutrition: Per serving (20)

kcal154
fat5g
saturates3g
carbs26g
sugars12g
fibre1g
protein2g
salt0.3g

Method

step 1

Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins.
step 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.
step 3

Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
step 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.
step 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 chocolate or sweets for buttons. Leave to dry for 1-2 hrs. Will keep for up to three days in an airtight container.

Try this classic gingerbread recipe from our sister title olivemagazine.com/gingerbread.

Recipe from Good Food magazine, November 2017

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A star rating of 4.1 out of 5.82 ratings

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