Whenever I go to the bakers my son loves to have a gingerbread man. Last week I decided to try making them at home. It was fantastic, George and I had great fun, and they tasted delicious, I could add my own mix of ginger and mixed spices to make it just right for us. I was particularly proud as this was my first time decorating biscuits and I think it turned out quite well.
I’ve called these ‘a gingerman’ as that’s George’s name for these biscuits, he says “Have a gingerman Mummy”. George loved his gingerman and when I went out into the garden to take some pictures for the blog he created his own photo set up; he sneaked off to the bottom of our garden, where an old church pew makes for our garden bench, and made his own scene with a handful of ‘stolen’ gingermen:
Here’s my recipe:
- 390g plain flour
- 3/4 tsp bicarbonate of soda
- 1 tsp ground ginger (or more to your taste)
- 2 tsp mixed spice
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (100 grams) caster sugar
- 1 large egg
- 160 ml golden syrup
- Beat the butter and sugar until light and fluffy in a food mixer.
- Add the egg and golden syrup and beat until well combined.
- Gradually add the flour mixture beating until incorporated.
- Wrap dough in plastic wrap and refrigerate for at least two hours or overnight.
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking tray with baking paper and set aside while you roll out the dough.
- Lightly flour a clean work surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies.
- With a spatula gently lift the cookies onto the baking tray, placing the cookies about 2cm apart.
- Bake for approx 8 – 12 mins depending on the size of the cookies. Small ones need 8 minutes, larger cookies approx 12 minutes. They are done when they are firm, golden, but still slightly soft.
- Remove the cookies from the oven and cool on the baking tray for about a minute. When they are firm enough to move, transfer to a wire rack to cool completely.
- Store in an airtight container.
- 8oz/225g icing sugar
- 1-2 tbsp tsp lemon juice
- Add 1tsp lemon juice to sugar, mix until smooth, adding more lemon juice until the icing is thick and pourable, but not runny. Add extra sugar to thicken the mixture if it becomes too runny.
- Scrape into a piping bag with a fine tip and pipe onto cooled cookies.
- Allow to set for at least 30 minutes, until firm, before storing cookies in an airtight container.