Gingerbread men going nuts


For the gingerbread cookies:

  • 75 g brown sugar
  • 40 g honey
  • 50 g butter
  • 175 g plain flour
  • ½ teaspoon bicarbonate of soda
  • 1 small egg
  • 2 teaspoons ground ginger
  • 1 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • hazelnuts, to decorate

For the icing:

  • 25 g egg white
  • 115 g sifted powdered sugar
  • 2 drops white vinegar
  • red food colouring


Make the gingerbread cookies:

  • Heat the butter in a pan over a medium heat until melted. Tip in the sugar and honey and stir until dissolved.
  • Mix the flour, bicarbonate of soda and the spices in a bowl, then stir in the egg and the melted butter mix.
  • Put the dough in the fridge for 15 minutes.
  • Heat the oven to 200C/180C fan/gas 6 and line baking sheets with baking parchment.
  • Roll out the dough to 4 mm thick and stamp out little gingerbread men.
  • Lift the cut out gingerbread men onto the baking sheets and place a hazelnut between the arms, then carefully fold them inwards.
  • Bake for 12 minutes, remove from the oven, put on wire racks and leave to cool.

Make the icing:

  • Mix the egg white with 75 g of the sugar for 10 to 15 minutes with an electric mixer on medium speed.
  • Add the drops of white vinegar and the rest of the sugar and mix for another 10 minutes.
  • Put half of the icing in a small mixing bowl and add a few drops of the red food colouring, stir in until you get the desired colour.
  • Decorate with the icing: pipe 2 red dots for buttons and a white smiley face. 


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