If you are old enough to remember what Arnott’s honey jumble tasted like, the Gingerbread Men recipe is the recipe. This recipe is very mild on the Ginger for little ones as overdoing Ginger can make the biscuit hot (chilli hot, not burning hot).
- 125g butter, softened at room temperature.
- 90g or (½ cup lightly packed) brown sugar.
- 160ml Golden Syrup (add a touch more as there may be some left in the container when adding).
- 1 tsp vanilla extract.
- 375g (2 ½ cups) of Plain flour.
- 2 tsp ground ginger.
- 1 tsp ground cinnamon.
- 1 tsp bicarbonate of soda.
- Mix 1 & 2 for two minutes on beat setting or Medium.
- Then add 3 & 4 into the mixer to combine. This only takes seconds to do, so observe this carefully.
- Sift 5, 6, 7 & 8 together.
- Add 5, 6, 7 & 8 to 1, 2, 3 & 4. If you do this by hand, it’s very quick (less than a minute) for them to make a soft dough.
- Next, you need to be patient. I formed 2 balls, tore off a good amount of cling wrap and put it into the fridge overnight.
- However, the next day they were tough to roll out as they were so cold.
- After forming the ball, you can save time and flatten the dough down with your hand without overworking the dough. I would let this cool for 2 hours. If you want to read my blog on how to stop your biscuits from spreading when you bake, this has much more detail.
- Heat oven to 160C cooking time for thin cookies (under .5cm) is 8 to 10 minutes) thicker biscuits need a longer cooking time.
- The essential requirement is to keep the mixture (butter) cool.
- Only use the offcuts once more if you are using a cookie-cutter. I didn’t throw the mixture away. I just rolled in a small ball that flattened, probably because it was overworked.
- If you are using the Gingerbread and House mould, the walls of the mould do stop the mixture from spreading, but it does rise. I would cool the mixture before baking, between batches for about 10 minutes. Please make sure you are using bakeable cake pop sticks, plastic will melt and you will not be able to eat them.
- Tips on using the mould, you do not need to use any grease. There is plenty in this mixture. I half-filled the mould with the mixture, then placed the cake pop sticks inside, position the stick close to the top of the mould; otherwise, there is not enough support to hold the cooked mixture onto the stick. Fill the other half on top of the cake pop stick. I then put a baking sheet over the mixture and used a brayer (rolling pin with a handle) to smooth the mix. Once I removed the baking paper, I could still see the stick through the mixture, so I added a little more mix to cover and gently rolled again. Remove any excess mix for the outside of the indentations.
- After all this fiddling, the mixture will be warm, cool in the fridge again before baking. The moulds are around 2cm thick, so they take longer to bake. I had the oven on 160C and removed after 15 minutes, turned them onto the baking sheet and realized they weren’t cooked. They were cooked enough to put them back into the mould and I baked for another 15 minutes. The total baking time for the mould was 30 minutes. The best way to remove is to put the biscuits onto your board then slowly peel off the mould, leaving the biscuits on the board (see photo). If your biscuits are up to .5cm thick, 10 minutes is plenty of time; keep your nose on alert as if you can smell them, they are ready. Wait for them to cool before eating. The biscuits will harden up a little when cooked correctly. If you like the cookies darker and crunchier, leave them in the oven longer. If you want the cookies soft but firm, follow this recipe.