Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
easy gingerbread recipe
Save recipe

Gingerbread people

easy gingerbread recipe
Save recipe

40 mins plus cooling
Not Too Tricky

makes 14

About the recipe

Kids will love making, decorating and eating these biscuits – but let’s face it, more the eating! They can either be given as gifts, or used to decorate the tree. Make things more fun with a variety of cutters.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Phillippa Spence

Ingredients

300g plain flour

1 teaspoon bicarbonate of soda

2 teaspoons ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

125g unsalted butter

100g soft light brown sugar

3 tablespoons golden syrup

Method

  1. Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper. In a large bowl combine the flour, bicarbonate of soda and the spices.
  2. Melt the butter, sugar and golden syrup in a pan over a low heat and stir until the sugar dissolves, then add it to the dry ingredients. Stir in until it forms a stiff dough, then cut it in half.
  3. Transfer the paper from the baking sheets to a work surface and place a portion of the dough on each. Roll out to 5mm thick, then cut out directly on the paper, leaving a 2cm gap between each. Save the cuttings to make more people, or round ginger biscuits.
  4. Carefully lift the papers back onto the baking sheets and bake the gingerbread in the oven for about 12 minutes, or until lightly golden.
  5. Leave to cool on the sheet for a few minutes – if you want to hang them as decorations, now is the time to pierce a hole through the top of each with a skewer – then move to a wire rack.
  6. Once cool, ice the gingerbread men and decorate with sprinkles, sweets and edible glitter.

Tags