There's something so whimsical and lovely about Gingerbread Men - even if you don't like ginger! And everyone has their own recipe to whip up a batch for the littlies at Christmas time, including yours truly!
This has been a wee while coming, having made my fair share in the past, but I feel like I've reached a good place with these cookies! Icing is always my crux... but the beauty of these is that they still look adorable when the icing is quite clearly a homemade job!
- Ready in: 20 mins (plus 30 mins chilling time and 20 mins icing)
- Complexity: medium
- Serves: Makes about 20 small and medium sized Gingerbread Men!
- 1/3 cup butter*
- 1/2 cup dark brown (muscavado) sugar
- 1 egg white
- 1/2 cup golden syrup
- 1 cup flour
- 1 cup brown rice flour (just double up normal flour if you don't have any!)
- 3 tsp ginger
- 1/2 tsp cardamon
- 1 tsp baking soda
Preheat oven to 180°C (350°F) fan bake. In a large bowl, cream together butter and sugar. Add in egg white and golden syrup and beat together until well mixed.
In a separate medium-sized bowl, mix together flour, brown rice flour, ginger, cardamon and baking soda. You can sift together if you like, but I just use a whisk to stir to ensure everything is well mixed!
I use the pastry/dough hook on my cake mixer, and slowly add the dry ingredients to the wet, until the dough comes together. If you're doing this by hand, add the dry ingredients in and knead it out on a floured surface. This dough is really sticky, but I assure you it comes out good!
Flatten out into a disc shape, then place in the fridge to chill for at least 30 minutes. Once chilled, remove from the fridge and either dust a surface with flour, or roll out the dough between two sheets of baking paper. You want the dough about quarter of an inch thick. Cut out shapes using Gingerbread Men cut-outs, and gently lift onto a lined baking tray - the dough will be very delicate but cooks up nice!
Once your cut-outs are ready, place them into the oven and cook at 180°C (350°F) for 8-10 minutes. You want the edges to be just going golden brown, if they darken up too much they will be very crunchy.