This is Annabel’s ‘best ever’ recipe for Gingerbread Men Cookies. Children will love rolling out the dough and cutting the shapes.
90g butter, softened
65g soft dark brown sugar
30g beaten egg (about 1 egg)
65g black treacle
200g plain flour, plus extra for dusting
½ tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground all spice
¼ tsp salt
250g royal icing sugar
3 tbsp water
A selection of writing icing pens in various colours
- Beat the butter and sugar in a mixing bowl with a hand-held electric whisk until light and fluffy, then add the egg and black treacle and whisk to combine.
- Measure the remaining dry ingredients into a separate bowl. Gradually add the dry ingredients to the butter and sugar mixture, whisking until the mixture forms a soft dough.
- Wrap the dough in cling film and transfer to the fridge for about 45 minutes.
- Preheat the oven the oven to 200⁰C / 400⁰F / Gas Mark 6 and line 2 baking sheets with baking parchment.
- Roll out the chilled dough on a lightly floured work surface to a thickness of approx 5mm/ 1/4 in.
- Cut out the people using a gingerbread cutter. Place them on the lined baking sheets, then chill in the fridge until firm (about 45 minutes).
- Bake in the oven for 12-15 minutes until crisp and lightly golden.
- Remove from the oven and leave the gingerbread to cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
- To make white icing, whisk the icing sugar and water together in a bowl using a handheld electric whisk until smooth. Spoon the icing into a piping bag with a small hole and pipe designs on the gingerbread men. Alternatively, you could use writing icing pens to decorate the cookies.
Annabel Karmel’s Fun, Fast and Easy Children’s cookbook is out now (Welbeck, £14.99) – the perfect Christmas gift for your budding little chefs !