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
231
What did you think of this recipe?
Madeleine
You probably don't have to preheat the oven before making the dough. Maybe after you get it out of the fridge.
5
M,J
The recipe was very easy to make and yum....
3
Rose Whitlock
I doubled the ginger and added 1 tsp cinnamon, 1 tsp allspice and 1 tsp vanilla essence. Cut these thin to make crisp gingerbread and thick to make a delicious, soft and chewy gingerbread. I bake twice a year so I'm not an expert but these were soooo easy to make!
5
Yum
Delicious
5
Jasmine
This is such an amazing recipe. For someone who especially does not have a substantial amount of baking experience, this recipe is one of the best; I make it every other weekend.
5
noneofyourbeexwax
looks delish havent even started but im exicted to crack on
5
Maddi
Haven't even started baking them yet but I know they will be good
5
Unknown
I've made these 3 times now and each time I've had the same issue.While these taste nice, the mix is VERY dry - I had to add a good 2-3 tablespoons of water to bring this dough together.Wont be making again...
2
Susannah
Great cookie, tasted delicious. You could use water instead of egg white.
5
Nena
So quick and easy. Kids played with dough, shaped their creations, cooked and ate their cookies with milk. Awesome evening treat
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.
You probably don't have to preheat the oven before making the dough. Maybe after you get it out of the fridge.
5
M,J
The recipe was very easy to make and yum....
3
Rose Whitlock
I doubled the ginger and added 1 tsp cinnamon, 1 tsp allspice and 1 tsp vanilla essence. Cut these thin to make crisp gingerbread and thick to make a delicious, soft and chewy gingerbread. I bake twice a year so I'm not an expert but these were soooo easy to make!
5
Yum
Delicious
5
Jasmine
This is such an amazing recipe. For someone who especially does not have a substantial amount of baking experience, this recipe is one of the best; I make it every other weekend.
5
noneofyourbeexwax
looks delish havent even started but im exicted to crack on
5
Maddi
Haven't even started baking them yet but I know they will be good
5
Unknown
I've made these 3 times now and each time I've had the same issue.While these taste nice, the mix is VERY dry - I had to add a good 2-3 tablespoons of water to bring this dough together.Wont be making again...
2
Susannah
Great cookie, tasted delicious. You could use water instead of egg white.
5
Nena
So quick and easy. Kids played with dough, shaped their creations, cooked and ate their cookies with milk. Awesome evening treat