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–+ servings

Biscoff Gingerbread Men

'Tis the season to try these delicious Biscoff Gingerbread Men. This easy recipe takes a Christmas classic and puts a trendy Biscoff spin on it. Biscoff spread is mixed into the gingerbread dough bringing flavours of caramel and cinnamon spice. Decorate with icing and sprinkles to bring your gingerbread men to life!

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Prep: 10 minutes
Cook: 10 minutes
Chill time: 50 minutes
Total: 1 hour 10 minutes
Servings: 12

Ingredients

For the Biscoff gingerbread dough

  • 50 g Salted butter soft at room temperature
  • 75 g Dark muscovado sugar
  • 60 g Biscoff Spread
  • 50 g Golden syrup
  • 1 medium Egg at room temperature
  • 200 g Plain flour
  • 0.5 tsp Bicarbonate of soda
  • 2 tsp Ground ginger
  • 1 tsp Ground cinnamon

For the decoration

  • White icing pen Like this one from Cake Decor or you can mix icing sugar and water together to make an icing
  • Festive sprinkles

Instructions

  • Cream the butter, sugar and Biscoff spread together until smooth and combined.
  • Mix in the egg and the golden syrup.
  • Add the flour, bicarbonate of soda, ginger and cinnamon. Fold together using a wooden spoon to make a gingerbread dough. If the dough is a little wet and sticky, add another 10-20g.
  • Wrap the dough in clingfilm and place in the fridge for 30 minutes to rest. Meanwhile, line a baking tray with greaseproof paper.
  • Lay a sheet of greaseproof paper on a worktop and lightly dust with flour, then place the dough on top, followed by another sheet of greaseproof paper. Use a rolling pin to roll the dough to a £1 coin thickness.
  • Peel back the greaseproof paper and stamp out shapes using cutters. Carefully transfer to the baking tray.
  • Place in the fridge for 20 minutes to chill the gingerbread shapes. In the meantime, preheat your oven to 180°C fan / 160°C conventional.
  • Bake for 6-10 minutes until golden and firm. Adjust the baking time depending on the size of your gingerbread shapes. The bigger the size, the longer they should be baked.
  • Once cool, use the writing pen and sprinkles to decorate the gingerbread. Have fun!

Notes

Store at room temperature in a baking tin for up to 7 days.