Ingredients
Method
- Sift flour, bicarbonate of soda, and all spices into a bowl. Rub in cold butter to fine crumbs. Add dark brown sugar — stir. Add treacle and beaten egg — mix with a knife then bring together with hands into a firm dough. Flatten — wrap and chill 30 minutes.
- Preheat oven to 190°C / 170°C fan / Gas 5. Line three baking trays.
- Roll chilled dough on a floured surface to 4mm. Cut out gingerbread men with a 12cm cutter. Place on trays — re-roll trimmings once.
- Bake 10–12 minutes until slightly deeper golden-brown and just firm when pressed. Cool on trays 5 minutes — transfer carefully to wire rack. Cool completely.
- Mix icing sugar with cold water 1 tsp at a time to a thick, pipeable consistency. Divide — colour as desired. Pipe faces, buttons, and decorations. Press in silver balls or chocolate chips. Leave to set 1 hour before storing.
Notes
Black treacle is the essential ingredient — gives the dark colour and authentic gingerbread depth.
Refrigerate dough 30 minutes before rolling — the treacle makes it sticky without chilling.
Roll to exactly 4mm — the right balance of crispness and slight chewiness.
Cool completely before decorating — icing on warm biscuits melts and does not set.
Royal icing must be thick enough to hold its shape — add water one teaspoon at a time.
Freeze undecorated biscuits for up to 3 months.
