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?
Unknown
Love this recipe! I made them with my grandma over Christmas last year. Totally recommend!
5
Stephanie
Great tasting recipe, and easy to make (although needed a bit longer in the fridge to harden). Sadly, I didn't get many Gingerbread Men out of the batch because my 5yr old kept eating the raw dough :)
4
Rosina Ali
First ever making gingerbread men and was really happy how it turned out but the only thing that needed more was the flour. I noticed that when i rolled the dough out it was fulling apart. But overall i did well.
5
Liz
This is now our tried and trusted annual Kirihimete cookie tradition. We too add a bit of cinnamon. Mƒ´haro!
5
Balin Kenworthy
Great! Sooo fun to make! Yummmm!
5
Narissa
Yummy and it makes plenty of cookies I love this recipe
5
nala
good
5
Mary
All i can say is YUM!
5
Wrights
Really easy to make, roll and cut into shapes - one of the best recipes we've found :)
5
Rosheen
I am a 13 year old girl with a passion for baking and these cookies just win in my book. I've tried so many recipes where we had to dump a whole batch in the the bin but these are just so crisp and soft in the centre. My family also loves the subtle taste of ginger so we never change the recipe for more ginger unlike many other people.
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.
Love this recipe! I made them with my grandma over Christmas last year. Totally recommend!
5
Stephanie
Great tasting recipe, and easy to make (although needed a bit longer in the fridge to harden). Sadly, I didn't get many Gingerbread Men out of the batch because my 5yr old kept eating the raw dough :)
4
Rosina Ali
First ever making gingerbread men and was really happy how it turned out but the only thing that needed more was the flour. I noticed that when i rolled the dough out it was fulling apart. But overall i did well.
5
Liz
This is now our tried and trusted annual Kirihimete cookie tradition. We too add a bit of cinnamon. Mƒ´haro!
5
Balin Kenworthy
Great! Sooo fun to make! Yummmm!
5
Narissa
Yummy and it makes plenty of cookies I love this recipe
5
nala
good
5
Mary
All i can say is YUM!
5
Wrights
Really easy to make, roll and cut into shapes - one of the best recipes we've found :)
5
Rosheen
I am a 13 year old girl with a passion for baking and these cookies just win in my book. I've tried so many recipes where we had to dump a whole batch in the the bin but these are just so crisp and soft in the centre. My family also loves the subtle taste of ginger so we never change the recipe for more ginger unlike many other people.