- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 264
- Fat Content: 10g
- Saturated Fat Content: 6g
- Carbohydrate Content: 43g
- Sugar Content: 20g
- Fiber Content: 1g
- Protein Content: 3g
- Sodium Content: 0.33g
Gingerbread man
Ingredients
- unsalted-butter - 140g unsalted butter
- muscovado-sugar - 100g dark muscovado sugar
- golden-syrup - 3 tbsp golden syrup
- plain-flour - 350g plain flour
- bicarbonate-of-soda - 1 tsp bicarbonate of soda
- cinnamon - 2 tsp ground ginger and 1 tsp ground cinnamon
- pepper - pinch of cayenne pepper (optional)
- ginger - 2 balls stem ginger from a jar, chopped
- icing-sugar - 50g icing sugar
- glace-cherry - a few glace cherries (we used undyed)
- stem-ginger - 2 balls stem ginger
Instructions
- Heat oven to 200C/180C fan/gas 6. Line 2 baking sheets with baking parchment. Melt butter, sugar and syrup in a pan. Mix flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and chopped ginger to make a stiff-ish dough.
- Wait until cool enough to handle, then roll out dough to about 5mm thick. Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again. Lift onto baking sheets. Bake for 12 mins until golden. Cool 10 mins on the sheets, then lift onto cooling racks.
- To decorate, mix icing sugar with a few drops of water until thick and smooth. Halve then slice cherries thinly to make smiles, and cut ginger into small squares. Spoon icing into a food bag, snip off the tiniest bit from one corner, then squeeze eyes and buttons, and a tiny smile onto 1 man at a time. Stick on a cherry smile and ginger buttons. Repeat; leave to set. Will keep up to 1 week in an airtight tin.
Kids’ baking recipe for 4 – 8 people, takes only 15 mins; recipe has unsalted butter, muscovado sugar, golden syrup, plain flour, bicarbonate of soda, cinnamon, pepper, ginger, icing sugar, glacé cherry and stem ginger.
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