I got this recipe out of a cartoon magazine when I was about 5 years old. My mum and I carefully wrote it out and kept the recipe safe all these years. The magazine has long since disappeared and I can’t remember which one it was, so unfortunately I can’t tag it in my blog. Little did I think I’d still be using the same recipe and have my own baking blog. But to all the children’s magazine editors and writers a big THANK YOU and keep the recipes coming, we still love them as we grow up! I still like them the same as I did as a child – decorated with smarties and this recipe makes loads….
You will need:
- 350g Plain flour
- 100g Butter
- 175g Brown sugar
- ½ tsp Ground ginger
- 1tsp Bicarbonate of soda
- 1 egg
- 4 tbsp Golden syrup
- Your favourite cookie cutter
Optional: Icing, smarties, raisins, sprinkles
- Put all the ingredients into a large bowl and mix well until you have a ball of dough, I use the dough hook on my stand mixer. However when I was younger I loved to get my hands in and mix it!
- Let the dough rest while you line 2 baking sheets and pre heat the oven to 160degrees
- Take half the dough (it is just easier to manage in half) and roll out to about 5mm thick. Using your favourite cookie cutter cut out your gingerbread shapes and arrange on one of the baking sheets – allowing for room to spread. If you are using a variety of shaped cookie cutters try to keep the same or similar sized shapes on one tray, this will ensure an even cooking time for all.
- Cook for about 7-10mins. I like soft ginger bread men so I tend to cook for 7mins. If you like firmer gingerbread men then go for 10mins or more depending on your oven.
- Whilst the first tray is cooking re-roll the dough and repeat until all the dough is used up.
- I find a pallet knife perfect for removing the warm ginger bread shapes from the grease proof paper on to the cooling rack. Allow to cool completely on a rack.
- Decorate with icing, you can use a variety of colours, patterns and extras. My favourite is smarties for the eyes and buttons.
- I tend not to cook the Gingerbread men with the raisins already on them for eyes and buttons as they often get over cooked and can taste burnt.
Here are a few suggestions: