About this recipe:This is a lighter gingerbread biscuit recipe using freshly grated ginger instead of the powdered variety. The result is a lighter biscuit, both in taste and colour. If you really like intense ginger flavour, you can increase the amount stated by another teaspoon.
Makes: 16 gingerbread men
3 tablespoons honey
180g caster sugar
1 teaspoon grated fresh root ginger
320g self-raising flour, sifted
2 pinches ground cinnamon
130g icing sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:8min › Ready in:28min
Preheat oven to 150 C / Gas 2. Line a baking tray with baking parchment.
Melt the butter and honey together in the microwave. Stir well, then combine with the sugar and egg in a large mixing bowl. Stir in the freshly grated ginger.
Sift in the flour and cinnamon. Stir till the mixture is just combined. Turn onto a floured board, knead lightly and roll out to 5mm thick. Cut out into gingerbread man shapes, or any shape desired. Place on prepared tray.
Bake 6 to 8 minutes in the preheated oven, or till lightly golden. Remove from oven and let cool on tray.
To decorate, combine the icing sugar with just enough hot water to make a smooth, spreadable icing. Add water 1 teaspoon at a time.
Spread cooled icing over the cooled gingerbread men, then dot with currants and cherries to make eyes and buttons.
Chilling the dough before rolling and cutting out the gingerbread men will result in cleaner, more defined edges on your biscuits. You can chill the dough for an hour, or even up to overnight.