Simple gingerbread men

Simple gingerbread men


197 people made this

About this recipe: Delicious gingerbread men. Easy to make and taste great! Children can help, too. Find a selection of anything you like to decorate the gingerbread men with. Writing icing helps stick the sweets and bits down.

Arends_15 Greater Manchester, England, UK

Makes: 15 Makes 15 - 25 depending on size of cutters used (i used mini)

  • 350g plain flour
  • 100g butter
  • 5 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon bicarbonate soda
  • 175g light brown soft sugar
  • 4 tablespoons golden syrup
  • 1 medium egg

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Put the flour, butter, ginger, cinnamon and bicarbonate of soda in a mixing bowl. Mix it all together with fingertips until crumbly. Add the sugar, syrup and egg and mix until it forms a firm pastry mix.
  3. Using the rolling pin, roll out the pastry to about 5mm thick. Make sure the surface and the rolling pin are well dusted with flour. Use gingerbread men cutters to cut out shapes.
  4. Place the cut out pastry on a greased or non-stick baking tray.
  5. Bake in the preheated oven until golden, about 15 minutes. Check after 10 minutes. Gingerbread may be ready after 12 minutes in a fan assisted oven.
  6. Enjoy :)


If you use smaller gingerbread cutters, you can make double the gingerbread men than you would with big cutters! (See picture)

Watch how!

Watch our How to make gingerbread men video to see how to make perfect gingerbread biscuits every time!

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Reviews (20)


- 19 Aug 2011


I used this recipe today to make Xmas cookies with my children. I added a little milk to the mixture to help form the dough. My family really enjoyed the taste of these cookies - will definitely make again. Thanks for sharing your recipe - 23 Dec 2012


The dough was sticky and needed an awful lot of flour for dusting, but other than that, it was a great recipe and fantastic use of store cupboard ingredients! - 12 Oct 2012

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