Recipes › Gingerbread People
This biscuit dough is perfect for children and won’t get tough no matter how much it is handled. My youngest two made the ones you see in the photo and were thrilled with the results. This is also a great recipe for Hallowe’en when you can make suitably spooky shapes with gruesome icing. The gingerbread will keep for weeks in an airtight container and tastes utterly delicious!
- Gently heat the baking margarine, sugar, and syrup in a saucepan until the sugar has dissolved. Allow to cool for 5 minutes.
- Weigh the flour, baking powder, and spices into a bowl. Mix together with a spoon and make a well in the centre.
- Pour the melted mixture and beaten egg into the centre. Bring the mixture together using a knife, then use your hands to form a soft dough. It will look very sticky which is perfect – don’t add more flour!
- Roll out the soft gingerbread dough onto a floured work surface to about 3mm (1/8th inch) thick.
- Cut out the figures and shapes using cutters – if you are making them for Christmas then you can make stars, angels, bells and so on. Rework and re- roll the gingerbread dough as necessary. Place the shapes onto a lightly greased baking sheet.
- Bake in a pre-heated oven at 180°C/350°F/gas 4 for until golden brown and firm to touch.
- Transfer onto a wire rack and allow to cool. When cold decorate with icing, sprinkles or melted chocolate.
If you are making them for Christmas then make a hole near the top of the shape using a wide drinking straw and you can thread the finished biscuit onto a ribbon to hang on the tree.