December is here, which means ho ho ho like it or not, the festive behemoth that is Christmas is almost upon us. I thought I’d get into the spirit early this year and whip up a batch of festive-ish gingerbread men to snack on during the week.
I’m not the best baker around, but Sundays are a great opportunity to practice (after brunch of course.. Sunday is my favourite food day ever..)
In my food journey I’ve discovered that anything you buy packaged is full of stuff you don’t need. By making my own biscuits, I know what’s going into them and can control what I choose to put in my body, which I love! If I get sick of them, I can also gift them to my friends and family.. (Obliviate!)
I used rice malt suryp to replace most of the sugar but there is still 1/4 a cup of brown sugar because it helps give the cookies a chewy and molasses-y(?) taste. I also used wholemeal flour.
I was pretty happy with my wholemeal version, and at 10-12 minutes cooking time, they pass the ‘I’m going to forget about what’s in the oven and burn it’ test.
However, my icing skills are below par so these guys are plain and simple whch is how I prefer my gingerbread men anyway.
How are you getting into the festive spirit this Christmas?
Have a wonderful day, Bec xo
- melted butter, to grease
- 125g butter, at room temperature
- 1/4 cup, firmly packed) brown sugar
- 2/3 cup rice malt syrup
- 1 egg, separated
- 2 cups plain wholemeal flour
- 1 tablespoon ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon bicarbonate of soda
- extra flour to dust
- 150g (1 cup) pure icing sugar, sifted
- Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
- Use an electric beater to beat the butter and brown sugar in a bowl until pale and creamy. Add the grice malt syrup and egg yolk and beat until combined.
- Stir in the flour, ginger, mixed spice and bicarbonate of soda.
- Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Cover and place in fridge.
- Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a gingerbread man cutter to cut out shapes. Place on trays about 2cm apart. Repeat with any excess dough.
- Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
- Place prepared icing in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate.
- You can decorate with chocolate buttons or smarties but my decorating skills were not coming to play today, I opted for a simple smiley or two and a sifting of icing sugar. You can also use plain flour if desired.
- Prep time and cook time doesn't include 30 minute wait time for dough to rise in fridge.