Awww… Christmas isn’t Christmas until you bake a batch of gingerbread men. My cute little niece loves baking gingerbread men (even when it’s not Christmas) but I think she loves making it so she can eat the dough. She must get that from our side of the family! Seb doesn’t like to eat cookie dough (which I think is abnormal). I think I prefer it to the end cooked result! Is that abnormal?
I baked these and brought them to work last week (my colleagues love me) and out of all the biscuits I’ve baked, these all went in record time. I bought a cute baby cutter the week before so there were even little baby ginger…er…babies! Just itty bitty mouthfuls! The baby gingerbread men are so cute but I discovered that you have to watch them a bit closer in the oven as they tend to cook a little quicker than the larger ones – little example below.
Mmmm… milk and gingerbread cookies!
125g butter, at room temperature
1/2 cup, firmly packed brown sugar
1/2 cup golden syrup
1 egg, separated
2 1/2 cups self raising flour
1 tbs ground ginger
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
1. Preheat oven to 180°C.
2. Beat butter & sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined.
3. Stir in the flour & ginger until completely incorporated. Wrap in cling film and place in the fridge for 30 minutes to rest.
4. Meanwhile, to make the icing, place egg white in a clean, dry bowl and beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Cover the bowl with plastic wrap and place in the fridge.
5. Once the dough has chilled roll out on a floured surface until about 4mm thick & use a gingerbread (or any other shape!) to cut out shapes. Place on the tray and repeat with any excess dough.
6. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
7. Once cooled, decorate the gingerbread with the icing in a piping bag.