Gingerbread Men and Women2012-12-04
- Course: Snack
- 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.
- 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.
More Christmas Recipes
- Banana strawberry candy canes
- Santa strawberry hats
- Gingerbread men
- Reindeer poop
- Frozen festive grapes
- Christmas tree pita bread
- Watermelon Christmas trees
- Banana snowmen
- Salt dough ornaments
- Christmas cookie tree
- 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
In a medium bowl, sift together flour, bicarbonate of soda, ground ginger, mixed spice and salt. Set aside for later. -
Using an electric mixer, cream together butter and sugar. Beat the mixture until pale and creamy.
Add 2 tablespoons of honey and the water. Pour in gradually and mix until well combined. -
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. -
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. -
Preheat oven to 180°C (160°C fan-forced). Line baking trays with non-stick baking paper and set aside. -
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. -
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. -
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. -
(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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