I still remember the first time I attempted to make gingerbread men a few years ago and have not stopped baking them every Christmas since. They are my all time favourite thing to make around the festive season as they really get me in the mood for celebrating the wonderful feelings that Christmas creates for us. The warmth of a kitchen when you are midway through baking something filled with festive spices just adds something special to this time of year!
The first recipe that I created was more of a healthier take on these little fellas, which do not get me wrong produces a scrummy batch! But this is a renovated version that truly takes on the spirit of Christmas as well as my you approach with food; live without labels! For too many years I have been cautious with myself and the ingredients I use in my cooking and baking, which has only had me missing out on the real delights that having a wide variety of food in your life can do for your physical and mental health!
Everyone else around me agrees with me that these gingerbread men are totally divine and very moreish! I made three lots of this recipe in the space of a week because of how popular they were which was a high compliment indeed. Nothing quite matches the pleasure I get from lighting up someone’s face with homemade goodies, just fills my heart with joy.
If you want something to add to your Christmas Eve traditions, try giving this recipe for gingerbread men ago this year!
Makes 14-16 biscuits
- 160g rice flour
- 60g butter or coconut oil
- 60g coconut sugar
- 1 egg or flax seed egg
- 2 tbsp maple syrup
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 bicarbonate soda
- Piping icing – Optional
- Begin by sieving the dry ingredients except for the coconut sugar into a large bowl and mix together well
- Add the butter to a container and microwave until melted or alternatively melt the butter in a saucepan over a low heat watching that it doesn’t burn.
- Once the butter is melted, add in the maple syrup and coconut sugar and gently stir.
- Now pour in the butter mixture into the large bowl and mix together until fully both are combined to form a sticky textured dough.
- Cover the large bowl and leave to one side for 30 minutes.
- Pre-heat the oven to gas mark 5 or 180C and prepare a baking tray with a layer of parchment paper.
- On a clean surface area sprinkle some flour over and place the dough on top, sprinkling a little more on the dough itself.
- Grab a rolling pin (you may want to flour this too) to flatten out the dough to roughly 1-2cm thick.
- Cut out your desired shape using a cookie cutter, gently wriggling it to allow for room to pick it up with a spatula or your hands – this is a delicate dough so be careful how you handle it when transferring your cut outs to the baking tray.
- Continue re-roll and cut out shapes until all the dough has been evenly used up.
- Place the tray in the middle of the oven and bake for 16-18 minutes.
- Once they are baked allow them to cool on a rack for 30 minutes before icing if desired.
- Finally, if you opt to ice your gingerbread then be as creative as you want to be! You could also use edible decorations for buttons and eyes!
Would love to see the results of all your baking efforts so please do share them with me over on Instagram and tag me in the caption using @thegrowingbutterfly or simply pop a comment below to let me know what you think.
Wishing you a wonderful Christmas