Although my piping skills are not yet expert, I was pretty pleased with how my collection of gingerbread men looked. Being a warm and humid evening, the chocolate dried up pretty quickly so I only managed to make a few at a time. Next year I might even substitute the piped chocolate with royal icing!
- 400 g plain flour
- 3/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 180 g unsalted butter, at room temperature
- 125 g brown sugar
- 1 egg
- 125 g treacle
- Sift together the flour, baking soda, ginger, cinnamon, allspice, nutmeg and salt in a large bowl and set aside.
- Cream the butter and sugar using the paddle attachment on a 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. Once an even dough has formed, take it out of the mixer, divide into three balls and wrap each piece in clingfilm. Leave to rest overnight in the fridge.
- When you are ready to bake the cookies, preheat the oven to 170°C. 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 about 4 mm thick.
- Cut out shapes with the biscuit cutters. Arrange the cookies on a lined baking tray and bake for 10-15 minutes.
- Leave the cookies to cool slightly on oven trays before turning out onto a wire rack to cool completely.
- Decorate by piping melted chocolate or royal icing.