How to make Christmas gingerbread men with Curtis Stone

Kids love making gingerbread men and this holiday recipe will provide festive fun for the whole family. Chef Curtis Stone makes his traditional gingerbread using the recipe below, which includes beautiful toasted spices for that perfect Christmas flavour.

Looking for more Christmas food ideas? Check out our Christmas menu playlist: https://www.youtube.com/playlist?list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy

For other sweet recipe videos for the festive season, try…

The classic Australian pavlova: see our Christmas menu playlist: https://www.youtube.com/playlist?list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy

Amazing Xmas shortbread: https://youtu.be/Anwov3r5fYI

Easy fruit mince pies: https://youtu.be/79rE9Agz-nc

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CURTIS STONE’S GINGERBREAD MEN RECIPE
Makes: 16
Prep time: 15 mins (plus 3 hours chilling)
Cooking: 15 mins

For the icing:
2½ cups icing sugar
1 large egg white
3½ tsp milk

For the gingerbread:
1 tbsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground cloves
3 cups plain flour
½ tsp fine sea salt
¼ tsp bicarbonate of soda
120g unsalted butter, at room temperature, cubed
1 cup dark brown sugar
1/3 cup treacle (or golden syrup)
1 large egg

1. To make the gingerbread: In a small frying pan over medium heat, stir the ginger, cinnamon, and clove for about 3 minutes, or until toasted. Transfer the toasted spices to a medium bowl and whisk in the flour, salt, and soda to blend. Set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and treacle on medium-high speed for about 6 minutes, or until light and fluffy. Add the egg and mix on medium speed until well blended. Add the dry ingredients and mix on low speed to blend.

3. Divide the dough into 2 discs. Roll each disc between two sheets of baking paper to a thickness of 3mm. Transfer the sheets to separate baking trays. Refrigerate for 1 hour, until firm. Using a 12cm gingerbread man cutter, cut out shapes. Cover and refrigerate the sheets of cut dough for at least 1 hour and up to 1 day, or until they are cold and firm (this will make it easier to transfer the gingerbread men to another baking tray).

4. Line 2 additional baking trays with baking paper. Using a small offset spatula, transfer the gingerbread men to the baking trays. Alternatively, remove the trimmings from around the gingerbread men, keeping the gingerbread men in place. The dough trimmings can be re-rolled, cut, and chilled to make about 6 more gingerbread men. Return to the fridge for 1 hour, until firm.

5. Preheat the oven to 160°C (140°C fan forced). Bake the gingerbread men for about 15 minutes, or until they are dark golden brown throughout. Cool on the trays for 10 minutes then transfer the gingerbread men to a rack and cool completely (they will become crisp when cool).

6. To make the icing: In the bowl of an electric stand mixer fitted with the paddle attachment, beat the icing sugar, egg white, and milk on medium speed for about 5 minutes, or until it is thick and smooth. Transfer the frosting to a disposable piping bag and cut off the very tip of the bag. Alternatively, fit the piping bag with a small plain piping tip. Decorate the gingerbread men with the icing. Serve immediately or set aside at room temperature for at least 2 hours for the icing to become firm.

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