Gingerbread People

This is the perfect dough for Gingerbread People or Christmas biscuits. Make a small hole in the biscuits before baking, then you can thread through thin ribbon and hang them on the Christmas tree. They keep very well.

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Prep Time: 1 hour Servings: Makes 50
  • 150g unsalted butter

    70g soft brown sugar

    70g white sugar

    200g treacle

    2 tsp ground ginger

    2 tsp cinnamon

    ¼ tsp ground cloves

    ¾ tsp baking soda

    1 large egg, size 7, lightly beaten

    4 cups Edmonds high grade flour

    Royal Icing

  • 1. Preheat the oven to 160˚C. Line two baking trays with baking paper.

  • 2. Cut the butter into small lumps and place in a large mixing bowl. Place the sugars, treacle and spices in a heavy-based saucepan and stir with a wooden spoon until melted together and the mixture comes to the boil.

  • 3. Add the baking soda and stir again until the mixture froths up and turns a pale gold.

  • 4. Remove from the heat and pour the treacle mixture onto the butter. Stir well until the butter melts and the mixture is smooth.

  • 5. Mix in the egg, then sift the flour and stir in, one cup at a time.

  • 6. Turn the dough out onto a lightly floured board and knead lightly until smooth.

  • 7. Divide in half and shape each portion into a rectangle. Wrap in greaseproof paper and chill for a few minutes if the dough seems too soft to roll easily.

  • 8. Roll out one piece of the dough at a time to 5mm thickness. Cut out shapes and place on the prepared trays. The dough will be quite soft to begin with and you may need to use a spatula to lift the biscuits. You can re-roll the scraps several times – the dough does not get tough.

  • 9. Bake for 15–20 minutes until firm to the touch and just beginning to brown. Leave on the trays for a 1–2 minutes then place on a wire rack to cool. When cold, ice the Gingerbread People with Royal Icing.

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