Lyle's Gallant Gingerbread Men

Lyle's Gallant Gingerbread Men

Is there anything better than a spicy gingerbread man? But if you can’t bear biting into these gallant chaps, our great mixture also makes lovely Christmas biscuits.

YIELDS

20

PREP TIME

50 minutes

COOK TIME

10-12 mins

INGREDIENTS

FOR THE GINGERBREAD MEN

  • 350g Plain flour + extra for rolling
  • 1 level tsp Dr Oetker Bicarbonate Of Soda
  • 2 tsp Ground ginger
  • 110g Unsalted butter, cubed
  • 175g Tate & Lyle Light Muscovado Sugar
  • 1 Large egg, beaten
  • Lyle's Golden Syrup 3 tbsp

FOR THE ICING

  • 1 Sachet Dr Oetker Free Range Egg White Powder (prepared as per sachet instructions)
  • 175g Tate & Lyle Icing Sugar

INSTRUCTIONS

Get your gingerbread men on the march:

  1. Rub the butter into a mixture of flour, bicarbonate of soda and ginger in a mixing bowl. Once you get fine breadcrumbs, add the Light Muscovado Cane Sugar. 
  2. Make a well in the centre, stir in the egg and Lyle’s Golden Syrup and mix with a wooden spoon to make a soft, smooth dough.  
  3. Preheat the oven to 190°C/170° Fan, 375°F, Gas 5 – while it warms up, turn the dough out onto a lightly floured surface and knead. Roll out to 5mm (¼”) and stamp with a 13cm (5”) gingerbread man cutter. Transfer to two lightly greased baking trays, then reroll the remaining dough and repeat.
  4. Leave cut out gingerbread men to cool for 20 minutes, before baking. Bake on the top and middle shelves for 10-12 minutes, swapping trays halfway, until slightly darkened. Leave for a few minutes to firm up, then transfer to a wire rack until they are completely cool. 
  5. Don‘t forget the icing – Prepare the egg white powder as per pack instructions and gradually sift over the Icing Sugar. When the consistency is a bit like toothpaste. Spoon into the piping bag with fine No. 3 plain nozzle – ice the gingerbread men and leave to harden for a few hours.

CHEF'S TIP

Gorgeous eaten fresh, but gingerbread men are also patient - so you'll love sharing them later. Make up to a month ahead and freeze in a lidded tub, or make up to 4 days ahead and store in an air-tight container.