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Ingredients

  • 90g butter, softened
  • 65g soft dark brown sugar
  • 30g beaten egg (about 1 egg)
  • 65g black treacle
  • 200g plain flour, plus extra for dusting
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon salt

Icing

  • 250g royal icing sugar
  • 3 tablespoons water

Method

  1. Beat the butter and sugar in a mixing bowl with a hand-held electric whisk until light and fluffy, then add the egg and black treacle and whisk to combine.
  2. Measure the remaining dry ingredients into a separate bowl. Gradually add the dry ingredients to the butter and sugar mixture, whisking until the mixture forms a soft dough.
  3. Wrap the dough in clingfilm and transfer to the fridge for about 45 minutes.
  4. Preheat the oven the oven to 200⁰C/400⁰F/Gas 6 and line 2 baking sheets with baking parchment.
  5. Roll out the chilled dough on a lightly floured work surface to a thickness of approx 5mm/ 1/4 in.
  6. Cut out the men using a gingerbread cutter. Place them on the lined baking sheets, then chill in the fridge until firm (about 45 minutes).
  7. Bake in the oven for 12-15 minutes until crisp and lightly golden.
  8. Remove from the oven and leave the gingerbread to cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
  9. To make the icing, whisk the icing sugar and water together in a bowl using a hand-held electric whisk until smooth. Spoon the icing into the piping bag and pipe designs on the gingerbread men.
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