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  • Writer's pictureAlexander Atlas

Spice Up Your Holiday With This Snappy Gingerbread Men Recipe


The fight I always end up having with someone every christmas is whether gingerbread men should be snappy or spongy. Me personally I prefer my gingerbreads to be buscuit-like and less cake-like. So this recipe has a good snap and no crumble and is sure to put the seasoning in you seasons greetings.



150g Golden Syrup

100g granulated sugar

1tsp ground cinnamon

2 tsp ground ginger

1/4 tsp ground cloves (optional)

1 tsp baking soda

130g unsalted butter (room temperature)

1 egg

400-450g flour


  1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally. Remove from heat and add baking soda while stirring, the mixure will massively puff up thats okay.

  2. Add butter gradually and stir to cool the liquid. Make sure the temperature has dropped significantly before adding the egg. If you dont cool the mixture your egg will scramble and it will RUIN EVERYTHING.

  3. Add your flour and knead the dough to form a ball, you will find the dough to be quite greasy but firm.

  4. Roll out the dough 2mm thick and cut out your cookies before transferring them to a baking sheet covered with parchment paper.

  5. Bake at 350F/175C/Gas Mark 4 for 7-8 minutes.


Store these in an air tight bag or container and they'll last up to a week.

If you want your gingerbread to be spongier, add an extra tsp of baking soda, roll out to a thickness of 5mm and bake for 8-10 minutes.

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