These gingerbread men are thin and crispy and are without doubt my favourite recipe for Christmas biscuits. You will need some patience for this one as the dough is better when matured – I prepare this the night before.
Makes 50 men
100g brown sugar
50g brown cane sugar
5 tbsp molasses sugar
3 tbsp honey
100ml double cream
3 tsp ginger
2 tsp cinnamon
200g icing sugar
1. Cream together the butter, sugar and honey.
2. Mix in all the cream.
3. Now add the ginger, cinnamon and flour, kneed together so you are left with a ball of dough. If too sticky to manage just add more flour.
4. Wrap in cling-film and leave to mature, the closer to 12 hours the better.
5. Pre-heat oven to 200 degrees and line a baking tray with baking paper.
6. Lightly flour a surface and using around a quarter of the dough at a time, roll the dough until its thin (roughly no more than 5mm).
7. Cut the men with a cutter and carefully place onto your baking tray. Bake in the oven for 8-10 minutes – keep an eye on them in the last couple of minutes as they will brown quickly.
9. Once cooled, you are ready to ice. There is no limit on how you want to decorate but i’ve gone with a simple white icing. Mix the icing sugar with 2 tbsp water and add to a piping bag (create a cone with baking paper and cut a small hole in the point). Squeeze the icing onto the men as you like!