Tag Archives: gingerbread recipe

Run, run, as fast as you can …

… you can’t catch me! I’m the Gingerbread Man!

Cooking Gingerbread Men for Christmas

A few years ago our youngest son became keenly interested in helping with Christmas cooking. He scoured recipe books deciding on new things we should add to our Christmas feast. When his eyes alighted on pictures of iced gingerbread men he realised this was a Christmas treat he had so far missed out on – a situation he must immediately remedy!

Part 1: Mixing the gingerbread dough,
Part 2: carefully cutting out the gingerbread men shapes and adding the currants for eyes and buttons,
Part 3: baking them
– and then – the ultimate fun part,
Part 4: decorating them with coloured icing
… all have now become part of our Christmas countdown schedule.

Making gingerbread

We’ve tried out a couple of different recipes for our gingerbread dough, but we find this one works out just right.

Ingredients:
350g (12 oz) plain flour
5ml (1 level teaspoon) baking powder
10ml (2 level teaspoons) ground ginger
100g (4 oz) butter or margarine
175g (6oz) sugar (brown sugar is best)
60ml (4 level tablespoons) golden syrup
1 egg beaten
Currants to decorate

To make:
Sift the flour, baking powder and ground ginger into a bowl.
Rub in the butter or margarine and stir in the sugar.
Beat in the syrup and egg.
Knead the dough until smooth.
(TIP: We usually freeze the dough at this point and do the rolling out and cooking part separately. If you do freeze the dough, defrost it in the fridge overnight and then leave it out for about an hour to come to room temperature before rolling.)
Roll out the dough on a floured surface to 5mm (1/4 inch) thickness.
Cut out your gingerbread people or shapes and place well apart on a greased baking sheet (we normally use and reuse baking paper).
Decorate with currants for eyes and buttons.
Bake at 190C (375F) Gas mark 5 for about 10-12 minutes.
Cool slightly then transfer to a wire rack to cool.

Further decoration with coloured icing is then essential in our house (guess what we are doing today!), but the gingerbread is equally tasty just as it is after cooling 😉
The gingerbread keeps well enough in air-tight containers … plenty long enough before it’s all been snapped up by your hungry little foxes! 🙂

J Peggy Taylor