Hill Biscuits Gingerbread Men Mini Packs - 80x30g

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And yes, I did give him a smiley face. Nobody wants to eat a grumpy Gingerbread Man! 😂 And even through this toughest of years we can all find some reason to smile, right? – Nagi x

Only a small amount of raising agent is used in this recipe for gingerbread biscuits. These aren’t you soft, squidgy, nearly cake-like gingerbread men…these are crunchy, with a bit of snap when you break them gingerbread men. Simple plain flour helps us achieve that texture. Kids will love getting their hands messy making the dough. It’s a really hands on recipe which my kids always enjoy and it means you don’t need any specialist equipment like mixers to make them. Mix everything together until you have a smooth dough. We started with wooden spoons, then once it was less messy, brought it together with our hands. You’ll need to squeeze it together and keep working it so it stops crumbling apart, and makes a nice ball of gingerbread dough.You can see from my recipe that I've use ginger and cinnamon in these ginger biscuits. That's just because I love ginger and cinnamon together and think it makes a great flavour for these biscuits. They still taste more of ginger than of cinnamon. Once your dough is combined, wrap it in plastic wrap and place it in an airtight container or freezer bag and let it sit in the fridge for anywhere from 2-24 hours. When mixing your dough, it may seem like it is going to be a bit dry, once you’ve added the flour. Don’t worry! Once you get your hands in to help mix, the warmth from your hands will help the butter/margarine soften more and help bring everything together. You can make the gingerbread dough in advance and keep it in the fridge for a few days. Just make sure to take the dough out the fridge at least 30 minutes before you want to roll it out so that it’s not too hard. It's now 7 years since I first made these and I'm pleased to report that we have managed to use that gingerbread man cutter! However, as these biscuits are perfect for Christmas I like to use stars and Christmas trees instead. Maybe Little Miss Spice was right all those years ago! What is the texture of these gingerbread biscuits?

Rolling out between paper is easiest. Try to minimise use of dusting flour otherwise you will have white dust on the cooked gingerbread. I have found that these biscuits keep really well in an airtight container for at least a week and probably longer. They are so moreish! You'll be glad you made a big batch. When you’re ready to bake, preheat your oven to 375° and line a baking sheet with parchment paper or a silicone baking mat. Pull your dough out of the fridge and let it sit for 5-15 minutes or just however long it will take before you can divide the dough in half Add the golden syrup. The easiest way of doing this is to hold the spoon for your kids and let them squeeze out the syrup.Weigh the butter then chop it up with a butter/blunt knife into a small pieces before adding it to the flour. This will make it easier to mix into the flour and it an easy way for little kids to practice their knife skills. And is there any cookie more Christmas-y than Gingerbread Men? I KNOW not! Smells like Christmas, tastes like Christmas, looks like Christmas! Cut out your gingerbread men using a cutter or use any other shapes you have to hand – we tried a few different ones. Place them on your baking tray. Softened butter– If you want specifics: 17°C/63°F is ideal. It should be malleable but should not make your fingers shiny with grease when you poke it. Your finger should basically be clean. The texture is important: If it’s too soft, this will compromise your cookie dough!