Here’s a great recipe for easy Gingerbread men. I Love how theses cookies have only a little hint of Ginger, its not to strong for the kiddies. I made these egg-free by using Organ Egg re-placer.
Recipe from Chelsea
Makes: 30 Men
(not counting the bits of raw dough I ate, which is safe to eat since I made it egg-free so had no raw egg in mixture)
2-2 1/2 cups plain flour
1/2 tsp baking soda
1 Tbsp ground ginger
1 cup (220g) firmly packed Soft Brown Sugar
1 egg, beaten or 1 tsp egg re-placer + 2 Tbsp water (I added a bit more water as the mixture was quite crumbly)
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Sift flour, baking soda and ginger together and place in a bowl or food processor. Add Chelsea Soft Brown sugar or Dark Cane sugar.
Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs. Add egg and stir or pulse to mix. If the dough is too sticky, add a little more flour to the mix and wrap in cling wrap. Refrigerate for half an hour.
Roll out on lightly floured surface or between 2 sheets of baking paper until 5mm thick, using cookie cutters, cut shapes and place on tray. Form leftover dough into a ball and re-roll and repeat cutting out until all the dough is used up.
Bake gingerbread men for 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack.