The world’s largest gingerbread man maybe 20 feet long, but mine happens to be about as long as my thumb. I say long rather than tall because who has ever seen one standing? I don’t even bother icing mine, no nose, no eyes, no mouth, no buttons. Plain gingery gingerbread men. Perfect. In all honesty I can’t wait to ice them and when I do they end up with less than perfect eyes and then the rest goes downhill so I don’t bother. Taste is all important. It’s whats on the inside that counts.These little men are amazing.
I must admit that I left half of my mixture in the fridge overnight and it was hard the next day. With a little water and rolling pin action I was able to beat the dough into submission. Never mess with a person who holds either a knife or a rolling pin.
Now I tend to do one tray at a time. Cut out enough for one tray and put them straight into the oven and while I am cutting out the rest of the gingerbread men the first lot is ready. It is completely up to you how you do it. And watch out for the colour of the arms and legs, the hotter the oven the quicker they will brown. The original recipe says 10 minutes but my men are tiny so if the biscuits/cookies were bigger then 10 minutes would be about right. Start watching them from about 7 minutes.
Another tip is to use a sharp knife to slide under the dough to lift out the men.
125g butter, at room temperature
1/2 cup, raw sugar
1/2 cup golden syrup
1 egg yolk
2 1/2 cups wholemeal flour
1 T ground ginger
1 t mixed spice
1 t baking soda
Preheat oven to 180°C.Prepare baking paper for two trays.
Beat the butter and sugar in a bowl. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 5cm gingerbread man cutter to cut out shapes. Place on trays about 1cm apart. Repeat with any excess dough.
Bake in oven for 7-8 minutes or until brown. Remove from oven. Transfer to a rack to cool unless you prefer to eat them as soon as they come out of the oven. Enjoy!
Recipe adapted from taste.com.au