Good enough to eat
These delicious gingerbread men are perfect for Father’s Day – great to make with the children or grandchildren to show you care
For the gingerbread (Makes 18-20)
85g dark muscovado sugar
3 tbsp clear runny honey
2 tbsp ground ginger
1⁄2 tsp salt
1 tbsp pure vanilla extract
100g unsalted butter, cut into cubes
1⁄2 tsp bicarbonate of soda
225g plain flour
1 Put the dark muscovado sugar, honey, ground ginger, salt and pure vanilla extract into a saucepan over a medium heat. Stir until all the sugar has dissolved, stop stirring and bring to the boil.
2 Remove the pan from the heat and stir in the cubes of butter until melted. Add the bicarbonate of soda and mix. Transfer to a large bowl and allow to cool slightly.
3 Sift in the flour and combine thoroughly. Set aside to cool. Once completely cold, wrap the dough in cling film and put in the fridge for 2-3 hours.
4 When ready to bake, preheat the oven to 200°C/180°C fan/gas 6.
5 Gently knead the dough before rolling it to 1⁄2cm thick between two sheets of cling film – this stops the dough sticking to the worktop with no need for extra flour.
6 Stamp out the biscuits/ cookies using the cutter and carefully transfer to the prepared baking sheets. Put the gingerbread men back in the fridge for 30 minutes before baking – this will help to keep an even shape.
7 Bake for 8-10 minutes or until just firm to the touch.
8 Remove the gingerbread men from the oven and cool on a wire rack before decorating with the royal icing and sweets.
For the royal icing
1 large fresh egg white
325g icing sugar
Freshly squeezed juice of 1⁄2-1 lemon
Whisk the egg white in a large mixing bowl until light and fluffy, sift in the icing sugar, whisk again and add the lemon juice.
What you need
Handful of sweets or sugar sprinkles
8cm gingerbread man cookie cutter
2 baking sheets, lined with baking parchment
This recipe is from Deliciously Vintage Baking & Desserts by Victoria Glass, published by Ryland Peters & Small (£16.99). Photography by Isobel Wield © Ryland Peters & Small