Gingerbread Men and Women

2012-12-04
  • Servings : 10 - 12
  • Prep Time : 45m
  • Cook Time : 15m
  • Ready In : 60m

Gingerbread men and women 

My eldest sister Emily is the type that gets giddy with excitement when it comes to Christmas. So when she found out I was making my first batch of these delightful gingerbread men and women she was thrilled to say the least!

These cookies are a Christmas favourite in our house. Not only are they easy to make and fun to decorate, they’re delicious as well! Why not share the joy and give them as gifts to your family and friends.

Cooking Tips:

  •  Only bake one tray of cookies at a time for more even baking.
  •  Dough consistency may change depending on the weather. If it is feeling too sticky, add a little more flour while kneading. If it is too dry, add some more honey or water. Only add a small amount at a time.
  •  Put a deep baking dish with water in it under the oven shelf you are going to put your gingerbread men on. This will help to stop any cracks forming on your cookies.
  •  I like the look of the naturally white icing, but if you want you can add colour, consider using natural food colourings. If using a liquid colouring, you may need to reduce the amount of water used.

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Ingredients

  • 2½ cups plain flour
  • 1 teaspoon bicarbonate of (baking) soda
  • 3 teaspoons ground ginger
  • 1 teaspoon mixed spice or cinnamon
  • Pinch of salt
  • 100g unsalted butter, softened
  • ½ cup brown sugar
  • 3 tablespoons honey
  • 3 tablespoons water
  • (Optional Icing) 1 cup pure icing sugar (NOT icing sugar mixture)
  • (Optional Icing) 1 tablespoon water

Method

Step 1

In a medium bowl, sift together flour, bicarbonate of soda, ground ginger, mixed spice and salt. Set aside for later. -

Step 2

Using an electric mixer, cream together butter and sugar. Beat the mixture until pale and creamy.
-

Step 3

Add 2 tablespoons of honey and the water. Pour in gradually and mix until well combined. -

Step 4

On a very low speed, gradually incorporate the flour mixture and remaining honey into the butter mixture. Once it has come together, place the mixture on a floured surface and kneed gently to form a soft, smooth dough. -

Step 5

Shape dough into a disc, cover with cling wrap and place in the refrigerator for at least 30 minutes to rest. The dough is hard to work with if not chilled. -

Step 6

Preheat oven to 180°C (160°C fan-forced). Line baking trays with non-stick baking paper and set aside. -

Step 7

On a floured surface, or between two sheets of non-stick baking paper, roll dough out to 5mm-thick. Cut out shapes using chosen cookie cutters and place on baking trays. Leftover dough can be rolled and cut again. -

Step 8

I like to place my cookies back into the fridge for about 10 – 15 minutes (or until chilled) before baking. I’ve found the cookies hold their shape a lot better when dough is cold before going into the oven. -

Step 9

Place gingerbread into the oven and bake for 10 - 12 minutes, or until golden. Time will depend on the size of your cut cookies, so be sure to keep and eye on them! Allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely. Eat as they are or ice gingerbreads once cool. -

Step 10

(Icing) Mix small amounts of the water at a time into the icing sugar and stir. If to stiff, add a little more water, only a drop at a time as it becomes runny very quickly. Place icing in to a piping bag with the small round nozzle. Alternatively, fill a snap lock plastic bag with icing and cut a very small piece from the corner. The smaller the hole, the finer the line of icing when piped. -

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Recipe Comments

  1. posted by d on November 25, 2015

    How long do these last for (if not eaten!)

      Reply
    • posted by Allie on December 21, 2015

      3-4 days in an airtight container for sure :)

        Reply
  2. posted by Aiya on January 5, 2016

    This was a rainy day savior for my 18 month old! Thank you! Although I have to say we found the mixture was quite dry and needed more ginger :)

      Reply
  3. posted by Jo on July 18, 2016

    Love these for my 21 month old, I just reduce the sugar to a sixth of a cup. I did try these with whole meal flour instead but I’ll stick to normal plain flour as they were too grainy. Great recipe though

      Reply

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