I made these last year and gave them away as Christmas presents. It was my first attempt at baking these festive cookies. I can’t remember why this was not posted last year. But I do remember the really nice hint of ginger and other spices in this Gingerbread man. The recipe is really simple and I reckon these babies will be appearing in my kitchen again this year.
Moulds like this cutie here is really easy to find. I got mine from Chef Hats in South Melbourne. It’s close to the office and one of my favourite pastime. Dangerous though. For those addicted to gadgets and kitchenware like me, I will advise to keep your credit card safe.
I am really terrible when it comes to icing anything so I opted for the easy option of just adding chocolate buttons and raisins. When cutting these men, just remember to dust the mould cutter well.
I love the look of these yummy little men all lined up on the cooling tray.
I miss my old kitchen…. the lovely bamboo bench top and I can bake many men at one go. The new kitchen isn’t too bad. It is small but at least all the appliances are pretty good quality.
By the way, I went for a ride for the first time in months after my cycling accident. Trying to get back my confidence but at least I am back on the bike and I can feel the itch coming back. It was a nice and rather easy ride. There was only one hill that we had to climb. Need to train up again and start cycling to work. Stay tune!
Here are these little Gingerbread man. They look so pretty in the plastic gift wrap. I made other tiny shapes from the left over dough. Not much wastage from this spiced up dough. Give this a go this Christmas. It is really simple. I promise. And if you like cupcakes, I made a white cupcake with vanilla white chocolate frosting.
Where do you start when you eat a Gingerbread man? I love starting from the left side of the head
Recipe taken from Simple recipes. I have included the royal icing recipe. Have fun with it. If you have kids, this will be a great idea to get them involved.
- 450g of sifted plain flour
- 170g of unsalted butter
- 110g of brown sugar
- 3/4tsp of baking soda
- 1tbsp of ginger powder
- 1tbsp of ground cinnamon
- 1/2tsp of grated nutmeg
- 1/2tsp of ground cloves
- 1/4tsp of finely ground black pepper ( I used pepperberries)
- 1/2tsp pf salt
- 1 large egg
- 1/2 cup of molasses
- 1 egg white
- 1/2 teaspoon lemon juice
- 1 3/4 cup confectioners sugar (powdered sugar)
- In a large bowl, sift together flour, baking soda, and spices. Set aside.
- In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
- Heat oven to 350°F or 175C. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for “buttons”.
- Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.
The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture’s temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking)
If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.[/print_this]