Gingerbread Men

Tuesday, 9 December 2014

When Jo emails and asks if I could possibly make some gingerbread men for her stall at the art market, I, of course, say yes.

I bought some black treacle for this as the original recipe asked for, but disliked it so much on taste that I poured it back into the tin and used molasses instead.  I think it made for a subtler flavour, too!  The spices come through beautifully, the biscuits aren't too sweet, and, through trial and error, I eventually found the correct amount of time to bake them for. They really don't take very long! Mine took seven minutes in a fan oven.  I had some Shimmer Stars from Marks & Spencer that I used as buttons, stuck on with a little dab of honey, but you could decorate these any way you like!


Yield: 25 regular size, double that miniatures    Time: 1 hour, plus overnight chilling


400g plain flour

3/4 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
180g unsalted butter, at room temperature
125g soft dark brown sugar (or dark muscovado sugar)
1 medium egg
125g molasses (or black treacle, if you prefer)


  1. In a large bowl, sift together the flour, baking soda, and ground spices, and set aside.
  2. Cream the butter and sugar together until light and fluffy.
  3. Beat in the egg and molasses until fully combined - you may need to scrape down the bowl with a rubber spatula.
  4. Add the flour mixture two tablespoons at a time, again scraping down the sides of the bowl when necessary, until fully combined.  You should have a manageable, but soft, dough.  Divide the dough into three chunks, wrap in cling film, and place in the fridge to chill - preferably overnight.
Heat the oven to 150C fan / 170C / 375F / Gas Mark 3.
  1. Remove the dough from the fridge and leave to soften for ten minutes or so.
  2. Lightly dust a clean work surface with flour (or cover your work surface with greaseproof paper and scatter some flour onto that!).  Line a couple of baking trays with greaseproof paper, too.
  3. Roll out the dough to a thickness of about 4mm.  Cut into shapes, and arrange them on the lined baking trays.
  4. Bake for 7-10 minutes until golden brown.  Remove from the oven and leave to cool slightly on the trays before transferring to a wire rack to cool completely.


Adapted from The Hummingbird Bakery cookbook, p140.


My biscuits - Gingerbread Men and Stars!  // Red Velvet hot chocolate = amazing!
Doris Inked earrings
The Redgate Collective artwork 
If you wear a wolf hat, people will walk past you and go 'Rawwwr!' - as Jo found out!


  1. Gingerbread cookies - one of my favorite things about the winter holidays! These turned out so well, thanks for the recipe!!



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