The Hummingbird Bakery gingerbread men recipe

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makes: 24
Skill: medium
Cost: mid
Prep: 30 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 202 kCal 10%
Fat 6.6g 9%
  -  Saturates 4g 20%
Carbohydrates 33.1g 10%
  -  of which Sugars 21g 23%
Protein 2.2g 4%
Salt 0.25g 4%
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  • This gingerbread men recipe is an absolute classic – it’s our go-to for brilliant results every time.

    This recipe makes the perfect gingerbread men: firm and crisp around the edges and soft and doughy towards the middle. Gingerbread is quick and easy to make but it really benefits from being rested and chilled in between stages. If you can leave the dough to cool in the fridge overnight, and again once you’ve cut the shapes, you will get the best results. That is: firm and crisp around the edges, soft in the centre. It also helps the gingerbread men to keep their shape while they’re cooking, for a really professional-looking finish, worthy of the Hummingbird Bakery.

     

    Ingredients

    • 400g plain flour
    • ¾ tsp bicarbonate of soda
    • 2tsp ground ginger
    • 2tsp ground cinnamon
    • ½ tsp ground allspice
    • ¼ tsp ground nutmeg
    • ½ tsp salt
    • 180g unsalted butter, at room temperature
    • 125g soft dark brown sugar or dark muscovado sugar
    • 1 egg
    • 125g black treacle
    • 1 egg white
    • ½ tsp freshly squeezed lemon juice
    • 310g icing sugar, sifted
    • food colouring, optional
    • You will need:
    • gingerbread biscuit cutters
    • a baking tray, lined with greaseproof paper

    Method

    • Sift together the flour, bicarbonate of soda, ginger, cinnamon, allspice, nutmeg and salt in a large bowl and set aside.

    • Put the butter and sugars in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream on 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 with a rubber spatula. Once an even dough has formed, take it out of the mixer, divide into 3 and wrap each piece in clingfilm. Leave to rest overnight in the fridge if you have time.

    • When you are ready to bake the cookies, preheat the oven to 170°C/325°F/Gas 3. 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 a thickness of about 4 mm with a rolling pin. Cut out your gingerbread man shapes with the biscuit cutters. Arrange the cookies on the prepared baking trays and bake in the preheated oven for about 10–15 minutes.

    • Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

    • Beat the egg white and lemon juice together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk). Gradually start adding the icing sugar, mixing well after each addition to ensure all sugar is incorporated. Whisk until you get stiff peaks. If the icing is too runny, add a little more sugar. Stir in a couple of drops of food colouring, if using, and decorate the cookies.

      This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers

      Published by Ryland Peters & Small
      Text © Tarek Malouf and The Hummingbird Bakers
      Photography copyright Ryland Peters & Small

    Top tips for making Hummingbird Bakery’s gingerbread men recipe

    Avoid over-greasing your baking tray or using too much butter on it as this can cause your gingerbread men to spread while baking. Swap the oil for baking paper or use a silicone baking mat instead.

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