TulipGirl

This recipe was originally posted here at TulipGirl last December. I’m reposting it, as I print it out for a shopping trip tomorrow. It’s one of my favorite holiday recipes and nothing beats the flavor of fresh ginger root in this recipe. We’ll be using gingerbread men as gift tags for presents this year.

Gingerbread Men

4 cups plain white flour
2 cup raw sugar
1 teaspoon bi-carb soda
2 teaspoon cinnamon
1 teaspoon of salt
4 full teaspoons of freshly chopped ginger (3+ inches of ginger root)
1 teaspoon ground dry ginger (opt)
250g (8 oz.) butter
4 small eggs
2 teaspoon golden syrup or honey

Sift the flour into a bowl and add the soda, cinnamon and salt. Rub in the butter until it all crumbles, then add the sugar, working it all into a dough. Grate the ginger or cut very finely. Finally add the beaten eggs and golden syrup and mix it all together. (Using your hands works best.)

Place some flour on a clean surface and roll out the dough flatly. If the mixture is still too sticky, add a little bit more flour. Cut into shapes and place on a greased tray and bung it in the oven at 180 C for about 15 to 20 minutes, leave to cool on the tray and eat them.

I’ve found that the ginger flavor matures if you refrigerate the dough overnight or store the cookies in a tin for a day or so. We piped details in white frosting on these last year, and they were our primary tree decoration. They still tasted yummy after hanging on the tree for awhile!

I found this recipe online several years ago and didn’t copy the url or author at the time. I’d like to give proper credit where it is due, but since I can’t. . . I don’t want to deprive y’all of such a good recipe and am posting it anyway.

Update: Thanks to Evers, here is the source of the original recipe.