Gingerbread Men

Fun and easy to make, and, the kids will love them! Thank you Taste.com

 Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties, to decorate.

• Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
• Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. 
• Add the golden syrup and egg yolk and beat until combined.
• Stir in the flour, ginger, mixed spice and bicarbonate of soda. 
• Turn onto a lightly floured surface and knead until smooth. 
• Press dough into a disc.
• Cover with plastic wrap and place in the fridge for 30 minutes to rest.
• Meanwhile, place egg white in a clean, dry bowl. 
• Use an electric beater to beat until soft peaks form. 
• Gradually add icing sugar and beat until stiff peaks form. 
• Divide icing among 3 bowls. 
• Cover 1 bowl with plastic wrap and place in the fridge.
• Add red colouring to 1 bowl and stir until combined. 
• Add green colouring to remaining bowl and stir until combined. 
• Cover with plastic wrap and place in the fridge.
• Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. 
• Use a 9cm gingerbread man cutter to cut out shapes. 
• Place on trays about 3cm apart. 
• Repeat with any excess dough.
• Bake in oven for 10 minutes or until brown. 
• Remove from oven. 
• Transfer to a rack to cool.
• Place prepared icings in small plastic bags. 
• Cut a small hole in a corner of each bag.
•  Pipe icing over gingerbread men to decorate. 
• Finish with Smarties.

Gingerbread Muffins

For the real smell of Christmas, Gingerbread is the thing to bake. This lovely recipe comes from An Edible Mosaic. 

6 tablespoons (85 g) butter, melted and cooled 
2/3 cup (130 g) coconut palm sugar or 1/2 cup/100 g lightly packed light brown sugar
1/4 cup (60 ml) molasses
1/2 cup (115 g) dry-style (aka California-style) cottage cheese
1/2 cup (120 ml) milk
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat pastry flour or all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 pinch ground black pepper

Glaze:
1/2 cup (60 g) powdered sugar
1/2 teaspoon vanilla bean extract or pure vanilla extract
2-3 teaspoons water

• Preheat oven to 350F; line a muffin tray with paper liners.
• Combine the butter, coconut palm sugar, molasses, cottage cheese, milk, egg, and vanilla extract in a food processor or blender and process until smooth. 
• Let it sit for 2 minutes.
• Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
• Add the wet ingredients to the dry all at once and use a wooden spoon to combine, being careful not to over-mix.
• Fill each muffin well about 2/3 full of batter 
• Bake for 16-18 mins until a toothpick inserted into the center of a muffin comes out clean. 
• Cool completely.
• Once the muffins have cooled, make the glaze. 
• Whisk together the powdered sugar, vanilla, and enough water so it reaches your desired consistency.
• Drizzle the glaze on the cooled muffins and allow it to set before serving.

Note - Black Pepper: This is a traditional ingredient in gingerbread; I only use a pinch here so you won't be able to pull out it's flavor, but it adds the perfect little punch of spice.