Gingerbread Men

    (156)
    25 mins

    Great biscuits for kids. They can be iced any way to make fun treats for your family and friends.


    145 people made this

    Ingredients
    Serves: 30 

    • 375g (3 cups) treacle, golden syrup, or molasses
    • 250g (1,1/2 cups) dark brown soft sugar
    • 150ml (2/3rds cup) cold water
    • 150g butter, softened to room temperature
    • 1Kg plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon ground allspice
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon

    Directions
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 180 C. Lightly grease 2-3 baking trays.
    2. Mix together the treacle, brown sugar, water and butter in a large bowl.
    3. Sift together the flour, bicarbonate of soda, salt and spices. Add to sugar mixture and mix together well to make a dough. Cover and refrigerate for 2 hours.
    4. Divide dough in half. Roll out dough to 5mm thickness on a floured surface. Using a floured gingerbread man pastry cutter cut out 30 shapes and place, about 5cm apart on baking trays. Bake in batches if necessary, for 10 to 12 minutes. Cool slightly, lift onto wire racks to cool. and decorate with icing of your choice.

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    Reviews and ratings
    Global ratings:
    (156)

    Reviews in English (125)

    by
    119

    I love this recipe even more so because it has NO diary--they just don't spoil and they last forever. If you don't like to eat gingerbread, decorate with them (they smell terrific) you can hang on your tree and when your hungry pick one and eat it. I got this recipe from my mother-in-law about 23 years ago. Been making it ever sice(except I don't use chocolate frosting nor any frosting). I give them as gifts and people LOVE them. The house smells incredible while I'm baking them. My kids and husband LOVE them!!! You can make them so many different ways, if you want a crunchy cookie make sure you roll the dough about an 1/8th of an inch (I prefer them that way--YUMMY!)--if you want a puffy soft cookie (like my son)roll dough 1/4 of an inch. These are the BEST gingerbread cookies. Don't know what that other person was talking about it being the worse gingerbread cookie--they are VERY wrong!!! TIP: use exactly 7 cups of flour and 2/3rds of water--no more--when rolling out dough make sure you flour your hands and dough a bit--it works PERFECT. Don't use water on your hands or on the dough-- when you bake then--ROCK hard cookies. Yikes! Follow the directions exactly--and you will be fine.  -  06 Dec 2006  (Review from Allrecipes US | Canada)

    by
    78

    I subsituted butter for the shortening and took them out of the oven a little early (I like very soft cookies) and they were perfect!  -  25 Jan 2004  (Review from Allrecipes US | Canada)

    by
    72

    This is a very tasty recipe. I had a hard time w/ the dough at first, a little dry, I just wet my hands with a little water while needing, until the dough became rollable, then it was great. Careful not too overbake, or they will become rock hard! But when they are baked just right, these where very very tasy!  -  18 Dec 2001  (Review from Allrecipes US | Canada)

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