Makes 30 | Takes 1hr 35 mins to make, 55 minutes to cook
- 125g butter, softened
- 2/3 cup brown sugar
- 1/4 cup maple syrup
- 1 egg, lightly beaten
- 2 1/2 cups plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 cup white chocolate melts
- Silver cachous, to decorate
Using an electric mixer, beat butter and sugar until light and fluffy. Add maple syrup and egg. Beat to combine.
Sift flour, bicarbonate of soda, ginger and cinnamon over butter mixture. Using a wooden spoon, stir until just combined and a soft dough forms. Place dough on a lightly floured surface. Knead gently until smooth. Shape in to a disc. Wrap in plastic wrap. Refrigerate for 1 hour or until firm.
Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper. Roll dough between 2 sheets of baking paper until 5mm thick. Using a 6.5cm long, 7cm wide gingerbread man cutter, cut shapes from dough. Re-roll dough scraps and cut to make a total of 30 gingerbread men. Place 2cm apart, on prepared trays.
Bake 1 tray at a time for 20 to 25 mins, or until just firm to touch. Stand on trays for 5 minutes. Transfer to wire rack to cool completely.
Place melts in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring every 30 seconds or until smooth. Spoon into a small snap-lock bag. Snip off 1 corner. Pipe faces and buttons onto gingerbread men. Decorate with cachous. Set aside to set.
Photo and recipe courtesy of taste.com.au