Making gingerbread men is great fun for children - let them help roll out the dough, press out the shapes... then after baking they can have fun decorating!
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Reviews
217
What did you think of this recipe?
Alba
So delicious! I added allspice and cinnamon ( just a personal preference) it's soft, crunchy and chewy all at the same time!
5
Emily-Rose
does it make a difference if you don't put the dough in the fridge? REALLY REALLY YUMMY!!!!!!! :)Chelsea Sugar:Yes, the spread of the dough during baking will be impacted.
5
Amelie
Needs more ginger but a really good ginger men. REALLY YUMMY.
4
Alex
yummmmmmmm!
5
Alana
Hi do we sift the flour?
5
Kat
Made them today with my boys and they are delicious!We just put all ingredients into the food processor and blitzt them. Super quick :)
5
Jane M
Made these today with my grandson (aged 4). Easy, no fuss recipe and delicious. We used the icing writing gel to decorate. No mess and lots of fun to make, decorate and enjoy after dinner
5
Awesome
Thay are sooooo good and easy to make. Great for the holidays
5
lucy
love your food and baking so good 1 is never enough!
5
chrissy
This is a fantastic recipe, I had no problems at all - I made 1.5 times the mixture which made 44 120mm high gingerbread. I softened the butter and pulsed in the whiz. I mixed the eggs and syrup and then slowly added and kept pulsing until it created a smooth mixture and started to form balls. I didn't have enough golden syrup so of the 1.5 tbspns of syrup 1/2 tablespoon was blackstrap molasses which worked just fine. The mixture didn't spread/loose shape. Baked a little longer to get a more crispy finish.
Preheat oven to 180°C bake (160°C fan-forced). Line two baking trays with baking paper.
Place the Edmonds Standard Grade Flour, Chelsea Sugar, ginger and Edmonds Baking Soda in a bowl or food processor. Add butter and rub in with fingertips or pulse in food processor until it resembles fine breadcrumbs.
Add egg and Chelsea Golden Syrup and stir or pulse to form a dough. If the dough is sticky, add a little more flour until it forms a workable dough. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out on a lightly floured surface or between two sheets of baking paper until 5mm thick. Cut out shapes using biscuit cutters and place on trays. Form leftover dough into a ball and re-roll and repeat cutting out until dough is used up.
Bake for 8-10 minutes, until golden brown. Cool on a wire rack.
Icing Make icing by beating egg white with a fork until frothy. Fold in the other ingredients to form a pipeable icing. You can test for the correct consistency of icing by dragging a knife over the surface. If the surface smoothes over in approximately 10 seconds, the icing is at the right consistency. Mix in water in very small quantities, until this consistency is achieved.
Colour icing if desired. Place icing in resealable bags or piping bags. Snip off the corner and pipe decorations onto each biscuit. Use icing to attach lollies or currants, if using.
So delicious! I added allspice and cinnamon ( just a personal preference) it's soft, crunchy and chewy all at the same time!
5
Emily-Rose
does it make a difference if you don't put the dough in the fridge? REALLY REALLY YUMMY!!!!!!! :)Chelsea Sugar:Yes, the spread of the dough during baking will be impacted.
5
Amelie
Needs more ginger but a really good ginger men. REALLY YUMMY.
4
Alex
yummmmmmmm!
5
Alana
Hi do we sift the flour?
5
Kat
Made them today with my boys and they are delicious!We just put all ingredients into the food processor and blitzt them. Super quick :)
5
Jane M
Made these today with my grandson (aged 4). Easy, no fuss recipe and delicious. We used the icing writing gel to decorate. No mess and lots of fun to make, decorate and enjoy after dinner
5
Awesome
Thay are sooooo good and easy to make. Great for the holidays
5
lucy
love your food and baking so good 1 is never enough!
5
chrissy
This is a fantastic recipe, I had no problems at all - I made 1.5 times the mixture which made 44 120mm high gingerbread. I softened the butter and pulsed in the whiz. I mixed the eggs and syrup and then slowly added and kept pulsing until it created a smooth mixture and started to form balls. I didn't have enough golden syrup so of the 1.5 tbspns of syrup 1/2 tablespoon was blackstrap molasses which worked just fine. The mixture didn't spread/loose shape. Baked a little longer to get a more crispy finish.