Gingerbread Men (& Woman)

I've often wondered how the gingerbread man originated. Apparently it is credited to the court of Queen Elizabeth I, who presented favoured important visitors with gingerbread likenesses of themselves.

For me ever since I can remember, gingerbread men were jolly little brown men whom lay in glass bakery cabinets. They were cute, bright, had big smiley faces, looked cheerful and always caught my eye.

So often  gingerbread men can lack that nice spice flavour or are so hard that when bitten into, you almost break a tooth. This recipe however is perfect...fantastic spicy taste, soft and a little bit chewy. Of course if you prefer your gingerbread men harder and more on the biscuity side, then it's just a matter of leaving them in the oven slightly longer than the recipe suggests.

I love a jolly little brown man, but I have to admit with age my preference leans more towards a jolly little brown woman instead.

Gingerbread Men - www.taste.com.au
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
Smarties to decorate

Makes 20 - 25

Royal icing
1 1/3 cups pure icing sugar sifted
1 large egg white or 20-30mls water

Pre heat oven to 180 degrees Celsius fan forced. Line baking tray with baking paper.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30minutes to rest.

Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Cover with plastic wrap and place in the fridge.

Place the dough between 2 sheets of baking paper and roll out until 4mm thick. Use a 9cm gingerbread man (& woman) cutters to cut out shapes. Repeat with excess dough.

Bake in oven for 10minutes or until brown. Remove from oven. Transfer to a rack to cool. Allow at least 30minutes resting time.

Placing prepared icing in icing bag, fitted with small round nozzle. Pipe icing over gingerbread to decorate. Finish with smarties.

Gingerbread men can be stored in an airtight container for 2 weeks. The taste actually gets better over time.