Easy gingerbread people

Easy gingerbread people
  • Serves icon Makes 20-25 people
  • Time icon Hands-on time 20 min, oven time 8-10 min, plus cooling, setting and at least 1 hour 30 min chilling

Christmas wouldn’t be Christmas without baking a batch of warmly spiced gingerbread biscuits. Try this easy recipe using molasses and golden syrup – they’re fabulously sweet, slightly chewy and look great when decorated!

Nutrition: Per biscuit (for 25)

Calories
139
Fat
5.2g (3.2g sat fat)
Protein
1.5g
Carbohydrates
21.2g (10g sugar)
Fibre
0.7g
Salt
0.2g
Calories
139
Fat
5.2g (3.2g sat fat)
Protein
1.5g
Carbohydrates
21.2g (10g sugar)
Fibre
0.7g
Salt
0.2g

Ingredients

  • 150g unsalted butter
  • 90g golden syrup
  • 50g molasses
  • 50g soft light brown sugar
  • 350g plain flour, plus extra to dust
  • 1/2 tsp bicarbonate of soda
  • 4 tsp ground ginger
  • 1/2 tsp fine salt

For the icing

  • 200g golden icing sugar

You’ll also need…

  • Gingerbread person cutter of your choice – we used a small one, around 7cm
  • 2 large baking sheets lined with non-stick baking paper
  • Piping bag fitted with 3mm plain nozzle

Method

  1. Put the butter, golden syrup, molasses and sugar in a large saucepan over a low-medium heat and melt gently, stirring until combined. Remove from the heat and stir in the flour, bicarbonate of soda, ginger and salt to form a dough. Set aside to cool for 10 minutes, then turn out, flatten to a disc and wrap well. Chill in the fridge for at least 1 hour or up to 24 hours (see Make Ahead).
  2. Remove the dough from the fridge, allow to warm up for 5 minutes, then roll out on a lightly floured surface to the thickness of a pound coin. Use the gingerbread cutter to cut out as many biscuits as possible, transferring to the prepared baking sheets as you go. Re-roll any trimmings and repeat. Chill the biscuits for 30 minutes.
  3. Meanwhile, heat the oven to 180°C/160°C fan/gas 6. Bake the biscuits for 8-10 minutes until lightly golden and puffed, then leave to cool completely on the baking sheets.
  4. For the icing, mix the icing sugar with 40ml water until it reaches a smooth, stiff-but-pipeable consistency. Spoon into the piping bag, then decorate the gingerbread people as you like. Leave to set for at least 2 hours (see Make Ahead), then serve.

delicious. tips

  1. Keep gingerbread people in an airtight container for up to 2 days. Freeze the dough in labelled food bags for up to 2 months. When ready to use, defrost overnight in the fridge, then roll, cut and bake as below.

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