Chocolate Gingerbread Men

Chocolate Gingerbread Men

These spicy chocolately biscuits will certainly add some festive magic and they are perfect for decorating with children.  Soft and chewy, with crisp edges, gingerbread men are a must for Christmas. 

Prep time: 30 mins 

Bake time: 7-10 mins 

Dough chilling time: 2 hours, 15 mins

Total time: approx 3 hours

Equipment: cookie cutters


175g Risen Super White Spelt Flour
100g unsalted butter, diced
75g dark soft brown sugar
3 tbsp golden syrup
50g cocoa
1 tbsp ground ginger
2 tsp ground mixed spice
1/4 tsp bicarbonate of soda

To decorate - white icing tubes, smarties


Heat the butter, sugar and syrup together in a pan, stirring until it's all combined. Set aside and cool for 15 minutes.  

Sift the flour, cocoa, bicarb and spices in a large mixing bowl with a pinch of salt and stir to combine.  Add the wet ingredients to the dry ingredients and stir it with a spoon or knife. Bring the dough together with your hands; it will very sticky.  Wrap and chill it for at least 2 hours. 

Remove the dough from the fridge and allow to soften for a few minutes at room temperature.  Then roll out between 2 sheets of baking paper to 3 - 5mm.  Stamp out the gingerbread men with a lightly floured cookie cutter.

Using a floured knife, carefully transfer the gingerbread men to 2 large lined baking sheets, spaced well apart. We put two on each baking tray. Reroll any trimmings and continue to stamp out the cookies.  

Chill in the fridge for 15 minutes to prevent too much of a spread and preheat the oven to 180C . Bake for 7 - 10 minutes, until the sides are slightly darker.  Leave to cool and decorate with white icing when cold.