Gingerbread men biscuits

This moreish and gently spiced recipe makes the perfect gingerbread men! Share as gifts or fill the tins with these classic baked biscuits

  • 20 mins preparation
  • 10 mins cooking
  • 1 hr marinating
  • Makes 1
  • Print
This recipe first appeared in Food magazine.
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Gingerbread men
  • 1/2 cup brown sugar, firmly packed
  • 3 tablespoon golden syrup
  • 2 tablespoon water
  • 125 gram butter, cubed
  • 1/2 teaspoon baking soda
  • 2 1/4 cup flour
  • 1 1/2 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • assorted lollies, for decorating
  • 1 egg white, room temperature
  • 1 1/2 cup icing sugar, sifted
  • 1 teaspoon lemon juice


  • 1
    Place the brown sugar, golden syrup and water in a saucepan. Bring to the boil, stirring constantly. Turn off the heat and whisk in the butter. Add the baking soda and mix well.
  • 2
    Pour the hot mixture into a large bowl and leave it to cool for a few minutes. Using a spatula, fold in the sifted flour, ginger and cinnamon. Tip the dough out onto a piece of plastic wrap, flattening it slightly. Wrap the dough in the plastic wrap and refrigerate for 30 minutes.
  • 3
    Roll the dough out on a floured bench until 5mm thick. Cut out gingerbread shapes and place on a baking-paper-lined oven tray. Refrigerate again for 30 minutes. When ready to bake, preheat the oven to 180ºC. Bake the gingerbread men for 8-10 minutes until they are golden and starting to brown around the edges (the larger gingerbread may take a little longer). Leave for a few minutes before transferring to cooling racks.
  • 4
    To make the icing, whisk the egg white until it is frothy. Add the icing sugar, half a cup at a time, mixing until it becomes smooth and thickened. Stir in the lemon juice. Spoon the icing into a piping bag fitted with a 2mm nozzle. Decorate the gingerbread, using the lollies for eyes and buttons. Allow the icing to harden completely before handling.


  • Don’t overfill the piping bag and hold at a 90º angle for best results.