So my son seems to have a bit of a thing for gingerbread cookies, it seems to be his festive treat to go with his babyccino, yes he’s a babyccino fan!
As this time of year is one filled with lots of shopping trips and coffee breaks, spending £2 on a cookie can end up being a bit on the pricey side, so I decided to stop being lazy and whip up some gingerbread men at home using a recipe out of the hummingbird bakery cookbook and what better time to do this than at Christmas!
400g Plain Flour
3/4 Teaspoon Bicarbonate of Soda
2 Teaspoons Ground Ginger
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
180g Unsalted Butter at room temperature
125g Soft Dark Brown Sugar or Dark Muscovado Sugar
125g Black Treacle
Royal Icing Ingredients
1 Egg White
1/2 Teaspoon Freshly Squeezed Lemon Juice
310g Icing Sugar, sifted
Food Colouring, optional
Gingerbread Biscuit Cutters
Baking Tray lined with Greaseproof Paper
Makes about 24
Sift together the flour, bicarbonate of soda, ginger, cinnamon, allspice, nutmeg and salt in a large bowl and set aside.
Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream on slow speed until light and fluffy. Turn the mixer up to medium speed and beat in the egg and treacle, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
Turn the mixer back down to slow speed and slowly add the flour mixture a couple of tablespoons at a time, stopping often to scrape any unmixed ingredients from the side of the bowl with a rubber spatula. Once an even dough has formed, take it out of the mixer and divide in to three and wrap each piece in cling film. Leave to rest overnight in the fridge.
When you are ready to bake the cookies, preheat the oven to 170C (325F) Gas 3.
Take the dough out of the fridge and leave to soften for about 10 minutes. Lightly dust a clean work surface with flour and roll out the dough to a thickness of about 4 mm with a rolling pin.
Cut out shapes with the biscuit cutters.
Arrange the cookies on the prepared baking trays and bake in the preheated oven for about 10-15 minutes.
Leave the cookies to cool slightly on the trays before turning out on to a wire cooling rack to cool completely.
For the royal icing: Beat the egg white and lemon juice together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk). Gradually start adding the icing sugar, mixing well after each addition to ensure all sugar is incorporated. Whisk until you get stiff peaks. If the icing is too runny, add a little more sugar. Stir in a couple of drops of food colouring, if using, and decorate the cookies.
So there you have it my little mans favourite gingerbread men recipe, we hope you enjoy it as much as he does!
A little note – I have in no way been paid or approached by the hummingbird bakery for this post, this is simply a recipe that we enjoy to make and thought we would share!