Recipe

Women's Weekly Vintage Edition: Gingerbread people

Half the fun of making gingerbread is decorating them. It's a great afternoon activity for getting the little ones involved in the kitchen.

  • 35 mins preparation
  • 10 mins cooking
  • Makes 8
  • Print
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This gingerbread people recipe is from the Women's Weekly Vintage: Big Book of Beautiful Biscuits.
First published in 1982, this classic has been reprinted six times, proving that Australia still can't get enough of the Women's Weekly biscuits and slices recipes.
Looking for more gingerbread recipes?

Ingredients

Gingerbread people
  • 125 gram butter
  • 1/2 cup (100 g) firmly packed brown sugar
  • 1 egg yolk
  • 2 1/2 cup (375 g) plain flour
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoon ground ginger
  • 1/2 cup (125 ml) golden syrup
Royal icing
  • 1 egg white
  • 1 1/2 cup (240 g) pure icing sugar, approximately
  • food colourings

Method

Gingerbread people
  • 1
    Beat butter, sugar and yolk in small bowl with electric mixer until smooth. Stir in sifted dry ingredients and golden syrup; mix to a soft dough and knead gently on a lightly floured surface until smooth.
  • 2
    Roll dough between sheets of baking paper until 3 mm thick; place gingerbread shapes about 3 cm apart on greased oven trays. Bake in a moderate oven for about 10 minutes or until lightly browned. Cool on trays.
  • 3
    To make icing, beat egg white in a small bowl with an electric mixer until frothy and gradually beat in enough sifted icing sugar to give a mixture of piping consistency. Colour as desired.
  • 4
    Spoon icing into piping bag fitted with a small plain tube and decorate shapes as desired.

Notes

To prevent the royal icing from drying out, keep the bowl covered with a damp cloth.

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