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Biscuits

Gingerbread Men

Name: Gingerbread Men
Prep time: 20 min
Cook time: 10 min
Yield: 36
Ingredients: 2 cups Edmonds Standard Grade Flour (300g); 1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (200g); 1 Tbsp ground ginger; ½ tsp Edmonds Baking Soda; 150g butter, cubed; 1 egg, beaten; 1 Tbsp Chelsea Golden Syrup; Icing; 1 egg white; 1 ½ cups Chelsea Icing Sugar (225g); 1 tsp lemon juice; Water, if needed; Gel food colouring (optional); Lollies or currants, to decorate (optional)

4.5

Preparation

20 mins

Bake

10 mins

Difficulty

Easy

Servings

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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Ingredients
Method

Ingredients

2 cups Edmonds Standard Grade Flour (300g)
1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (200g)
1 Tbsp ground ginger
½ tsp Edmonds Baking Soda
150g butter, cubed
1 egg, beaten
1 Tbsp Chelsea Golden Syrup

Icing

1 egg white
1 ½ cups Chelsea Icing Sugar (225g)
1 tsp lemon juice
Water, if needed
Gel food colouring (optional)
Lollies or currants, to decorate (optional)

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Organic Coconut Sugar

Made from the nectar of the...

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{has_more=true, offset=70, total=217, results=[{comment_text=Love this recipe. Easy and the kids can make with very little help. Thank you, approved=true, user_name=Kree, hs_createdate=1702249876180, rating_new__1_5_=5, id=11175501638}, {comment_text=They were amazingly delicious!, approved=true, user_name=g, hs_createdate=1702249876139, rating_new__1_5_=5, id=11175514037}, {comment_text=:) we are going to try these soon they sound the best, approved=true, user_name=d, hs_createdate=1702249876111, rating_new__1_5_=5, id=11175347548}, {comment_text=very yyyyyyyyyyuuuuuuuuuuuummmmmmmmmmmm, approved=true, user_name=Andrina, hs_createdate=1702249875996, rating_new__1_5_=5, id=11175411079}, {comment_text=Didn't taste like gingerbread, approved=true, user_name=Rachel, hs_createdate=1702249875574, rating_new__1_5_=1, id=11175431056}, {comment_text=Yummy-best ever and fun to make. I freeze a whole batch in airtight container layered grease proof paper. Doesnt soften stays perfectly crisp! So you can look forward to one or two-sunday special treat. Thanks Chelsea, approved=true, user_name=Sparklegnz, hs_createdate=1702249875241, rating_new__1_5_=5, id=11175556196}, {comment_text=Yummy, and so easy to make. To combat warm room temp, I place each tray of gingerbread in fridge for 5-10 mins before popping in the oven., approved=true, user_name=DAMHNAIT, hs_createdate=1702249874809, rating_new__1_5_=5, id=11175365529}, {comment_text=looks delish havent even started but im exicted to crack on, approved=true, user_name=noneofyourbeexwax, hs_createdate=1702249874718, rating_new__1_5_=5, id=11175343113}, {comment_text=These are insane! This recipe was the first one I had used to make ginger breadmen, but have had 100s before so I knew what to expect, and they were scrumptious! Would 100% recommend, but if you like it a bit more gingery then maybe add a wee bit more, or even add a few more spices to your liking. Love you Chelsea :D, approved=true, user_name=William, hs_createdate=1702249874671, rating_new__1_5_=5, id=11175452022}, {comment_text=My gingerbread men turned out very fat, don't add baking soda!, approved=true, user_name=Lisa, hs_createdate=1702249874636, rating_new__1_5_=4, id=11175679880}]}

Reviews

217

What did you think of this recipe?

Kree

Love this recipe. Easy and the kids can make with very little help. Thank you

They were amazingly delicious!

:) we are going to try these soon they sound the best

Andrina

very yyyyyyyyyyuuuuuuuuuuuummmmmmmmmmmm

Rachel

Didn't taste like gingerbread

Sparklegnz

Yummy-best ever and fun to make. I freeze a whole batch in airtight container layered grease proof paper. Doesnt soften stays perfectly crisp! So you can look forward to one or two-sunday special treat. Thanks Chelsea

DAMHNAIT

Yummy, and so easy to make. To combat warm room temp, I place each tray of gingerbread in fridge for 5-10 mins before popping in the oven.

noneofyourbeexwax

looks delish havent even started but im exicted to crack on

William

These are insane! This recipe was the first one I had used to make ginger breadmen, but have had 100s before so I knew what to expect, and they were scrumptious! Would 100% recommend, but if you like it a bit more gingery then maybe add a wee bit more, or even add a few more spices to your liking. Love you Chelsea :D

Lisa

My gingerbread men turned out very fat, don't add baking soda!

Method

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.