With Movember rapidly coming to a close I decided I simply had to fit one more Movember bake in.
Moustached Gingerbread Gentlemen just seemed so fitting and I have to say I absolutely love the little guys!
My moustaches are made of sugar paste and affixed to the gingerbread men with just a tiny little dab of simple icing sugar glaze. I gave some currant eyes and left others without so the moustaches could take centre stage, I even gave one a monocle! They are gentlemen after all.
Gingerbread Biscuits Recipe
Makes around 20 gingerbread men
350g plain flour, plus more to dust
4 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp mixed spice
½ tsp bicarbonate of soda
pinch of salt
125g butter, fridge cold
1 large egg yolk
75g dark muscovado sugar
75g light brown sugar
3 tbsp golden syrup
2 tbsp black treacle
100g currants, to decorate, optional
Sift the flour, spices, bicarbonate of soda and salt into a large bowl and add the butter, cut into small chunks. Gently rub together with your fingertips - or pulse in a food processor - until the mixture resembles fine breadcrumbs.
Add the egg yolk, both sugars, syrup, and treacle and mix together until you have a firm dough. If it’s too sticky, mix in a little more flour.
Wrap in cling film and chill for at least 1 hour.
Preheat the oven to 180C/170C fan/350F/gas mark 4.
Line 2 baking sheets with baking parchment. Roll out the dough on a lightly floured surface to 4mm thick, and cut out your gingerbread men. Remove the excess dough and repeat this process until all of the dough is used up. Transfer the gingerbread men to the lined baking sheets (if using, add currant eyes before baking), bake for 10–15 minutes. The gingerbreads will have darkened a little.
Remove from the oven and leave to firm up a little for a few minutes, then gently transfer to a wire rack to cool. They will become crisper as they cool.
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