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Biscuits

Gingerbread Men

Name: Gingerbread Men
Prep time: 20 min
Cook time: 10 min
Yield: 36
Ingredients: 2 cups Edmonds Standard Grade Flour (300g); 1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (200g); 1 Tbsp ground ginger; ½ tsp Edmonds Baking Soda; 150g butter, cubed (or Olivani Spread); 1 egg, beaten; 1 Tbsp Chelsea Golden Syrup; Icing; 1 egg white; 1 ½ cups Chelsea Icing Sugar (225g); 1 tsp lemon juice; Water, if needed; Gel food colouring (optional); Lollies or currants, to decorate (optional)

4.6

Preparation

20 mins

Bake

10 mins

Difficulty

Easy

Servings

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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Ingredients
Method

Ingredients

2 cups Edmonds Standard Grade Flour (300g)
1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (200g)
1 Tbsp ground ginger
½ tsp Edmonds Baking Soda
150g butter, cubed (or Olivani Spread)
1 egg, beaten
1 Tbsp Chelsea Golden Syrup

Icing

1 egg white
1 ½ cups Chelsea Icing Sugar (225g)
1 tsp lemon juice
Water, if needed
Gel food colouring (optional)
Lollies or currants, to decorate (optional)

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Organic Coconut Sugar

Made from the nectar of the...

details

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Reviews

331

What did you think of this recipe?

Jane M

Made these today with my grandson (aged 4). Easy, no fuss recipe and delicious. We used the icing writing gel to decorate. No mess and lots of fun to make, decorate and enjoy after dinner

Awesome

Thay are sooooo good and easy to make. Great for the holidays

lucy

love your food and baking so good 1 is never enough!

chrissy

This is a fantastic recipe, I had no problems at all - I made 1.5 times the mixture which made 44 120mm high gingerbread. I softened the butter and pulsed in the whiz. I mixed the eggs and syrup and then slowly added and kept pulsing until it created a smooth mixture and started to form balls. I didn't have enough golden syrup so of the 1.5 tbspns of syrup 1/2 tablespoon was blackstrap molasses which worked just fine. The mixture didn't spread/loose shape. Baked a little longer to get a more crispy finish.

Beelou

Sooo good my family loves them

Unknown

My 2.5yr old had a great time helping me make these, loved eating the dough as well, but made some great shaped cookies. Thanks

Hannah Roberts

This recipe is sooooo good only halfway through making it but the mixture tastes yum!!!!!

conner

i like

Alexander

yummy

vaanya

I am 9 and it is delicious reccomded

Method

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.