On Grandma’s recent visit Lady AB received a few more cooking utensils to help build her cooking kit collection, including a gingerbread man cookie cutter.
Of course we had to trial the cookie cutter straight away so it was onto Donna Hay‘s easy, failsafe gingerbread recipe. I like my gingerbread spicy so in my version I add 3 teaspoons instead of 2 teaspoons of ground ginger, but it’s up to you. It doesn’t contain any egg for those will allergies.
Gingerbread Men by Donna Hay (Modern Classics 2)
- 125g softened butter
- ½ cup organic coconut sugar
- ½ cup golden syrup
- 2 ½ cups plain flour
- 3 teaspoons ground ginger
- 1 teaspoon bicarb soda
1. Preheat oven to 190C, line two baking trays with silicon baking mats or baking paper.
2. Beat butter and sugar until light and creamy.
3. Add golden syrup, sifted flour, ginger and bicarb soda and just mix enough to form a smooth dough (don’t knead it too much, it’ll work the gluten and toughen the dough). Wrap the dough in clingfilm and put in the fridge for about 10 minutes to firm up if necessary. (I’ve pre-made dough up to 2 days in advance and left it in the fridge, just pull it out and let it soften or blitz in microwave for 10 seconds).
4. Roll dough between two sheets of non-stick paper until 4mm thick. Use cookie cutter to cut out shapes. Add whatever decorations you like to the shapes – we use raisins as buttons.
5. Bake for 7 minutes until golden. Cool on trays.
