Christmas gingerbread men

Christmas gingerbread men
  • Serves icon Makes 25
  • Time icon Hands-on time 30 min, oven time 10-15 min, plus chilling and decorating

We’ve taken inspiration from our favourite Christmas ballet, The Nutcracker, to create these happy gingerbread soldiers. You could use a regular gingerbread man cutter for this recipe.

We’ve got lots more gingerbread recipes for you, including a gingerbread house and spicy gingerbread vodka.

Nutrition: per serving

Calories
187kcals
Fat
7g (4.3g saturated)
Protein
2.3g
Carbohydrates
28.2g (11.5g sugars)
Fibre
1g
Salt
0.3g
Calories
187kcals
Fat
7g (4.3g saturated)
Protein
2.3g
Carbohydrates
28.2g (11.5g sugars)
Fibre
1g
Salt
0.3g

Ingredients

  • 75g black treacle
  • 

75g golden syrup or clear honey
  • 

200g unsalted butter
  • 

180g light brown soft sugar
  • 

Finely grated zest and juice 1 lemon
  • 

530-550g plain flour, plus extra
  • 

2 tbsp ground ginger
  • 

2 tbsp ground cinnamon
  • 

½ tsp ground cloves
  • 

1 tsp ground nutmeg
  • 

½ tsp bicarbonate of soda
  • 

1 tsp salt
  • 

Sweets, writing icing, fondant icing or whatever you fancy to decorate

You’ll also need…

  • 

Soldier biscuit cutter (from Lakeland)
  • 

2 baking sheets lined with non-stick baking paper

 

Method

  1. Put the treacle, golden syrup/honey, butter and sugar in a pan and set over a medium heat, stirring occasionally until everything is melted together. Take off the heat and stir in the lemon zest and juice.
  2. Meanwhile, mix 530g flour and the spices, bicarb and salt in a large mixing bowl. Once the butter mixture has cooled a little, gradually stir it into the flour using a wooden spoon or with the paddle on a stand mixer until it forms a sticky dough. If it’s really soft and not holding its shape, mix in the extra flour.
  3. Tip the dough onto a clean work surface and knead for 1-2 minutes until smooth. Shape into a rough square, put in a freezer bag or wrap in cling film and put on a plate. Leave to cool, then chill for at least an hour (see Make Ahead).
  4. Once the dough is firm, remove from the fridge, leave it to soften slightly, then put on a lightly floured surface. Line 2 baking sheets with non-stick baking paper and heat the oven to 180°C/160°C fan/gas 4. Roll out the dough in a rough square until about 5mm thick and, using a soldier cutter lightly dipped in flour, cut out as many shapes as you can.
  5. Gather up the offcuts, roll out again and repeat until you can’t get any more soldiers out of the dough (or make smaller biscuits if you like). Transfer the soldiers to the lined baking trays using a palette knife, then bake for 10-15 minutes, depending on whether you like them a little soft in the middle or totally crisp. Leave to cool, then decorate the way you want to and serve.

delicious. tips

  1. Make the dough up to 2 days ahead, cover and keep in the fridge. Keep the decorated biscuits in an airtight container at room temperature for up to 3 days.

Recipe By

Rebecca Woollard

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