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Gingerbread People by Rita N.
PREPARATION: 180 minutes, COOKING: 10 per tray minutes; MAKES 2-3 tray... Read more.
Cream butter, golden syrup and Natvia until fluffy.
Beat in egg yolk until just combined.
Sift dry ingredients together in a separate bowl. Add about one third into the mixture and mix until incorporated. Repeat until all ingredients are combined.
Press together to form a dough, adding a tablespoon of water gradually if required. Shape into a log and wrap in cling film. Rest in the refrigerator for at least 2 hours or overnight.
Take dough out of fridge and allow it to soften slightly (about 30min - 1 hour).
Roll dough to 0.5cm thick between two sheets of cling-film and cut into desired shapes. If it's a warm day, the shapes will be easier to handle if dough is refrigerated for 15min after rolling.
Place onto tray lined with baking paper. Decorations such as cachous (sugar pearls) can be added before baking.
Bake for 10min at 170 deg C (160 deg fan-forced). These biscuits can become overcooked very easily so err on the side of caution! They will be slightly soft when fresh out of the oven but will harden once cooled.
This recipe can easily be made coeliac-friendly by using gluten-free flour - it actually gives a nice crumbly biscuit.
The dough can be made beforehand and stored in the fridge for a couple of days.
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