Crispy and chewy Gingerbread Man / Woman

A Proper Festive Gingerbread Man

Chewy in the Middle, Snappy on the Outside

There are gingerbread men… and then there are proper gingerbread men.

The kind that snap gently at the edges, stay beautifully chewy in the middle, and perfume the kitchen with spice, butter and Christmas cheer the moment they hit the oven. This is our go-to festive gingerbread recipe at Winchester Cookery School — reliable, nostalgic, and just indulgent enough to feel special.

Perfect for baking with children, gifting at Christmas, or simply enjoying with a strong coffee on a cold Winchester afternoon.

Why This Recipe Works

Great gingerbread is all about balance:

• Dark brown sugar and golden syrup give chew and depth

• A restrained bake keeps the centres soft

• Chilling the dough prevents spreading and improves texture

• A generous spice blend delivers that unmistakable festive warmth

This is a recipe you’ll come back to year after year.

Ingredients

• 350g plain flour

• 1 tsp bicarbonate of soda

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• 1 tsp vanilla paste

• ½ tsp mixed spice (optional, but very festive)

• 125g unsalted butter

• 175g soft dark brown sugar

• 4 tbsp golden syrup (or black treacle for a darker, deeper flavour)

• 1 medium egg

• Pinch of salt

• 1 orange zested

Method

1. Melt the base

Gently melt the butter, dark brown sugar and golden syrup together in a saucepan over a low heat. Stir until smooth and glossy — do not let it boil.

2. Mix the dry ingredients

In a large bowl, combine the flour, bicarbonate of soda, spices and salt.

3. Bring the dough together

Pour the warm syrup mixture into the dry ingredients, add the egg, and mix until a soft dough forms.

4. Chill

Wrap the dough and chill for 30–45 minutes. This step is essential for both flavour and texture.

5. Roll and cut

Roll the dough to around 5–6mm thick on a lightly floured surface. Cut into gingerbread men or festive shapes of your choice.

6. Bake

Place onto lined trays and bake at 180°C (160°C fan) for 10–12 minutes.

The edges should look set, while the centres remain slightly soft.

7. Cool

Leave on the tray for 2 minutes before transferring to a cooling rack. The biscuits will firm up at the edges while staying beautifully chewy in the middle.

Chef’s Notes from Winchester Cookery School

• Underbake slightly — gingerbread continues to cook as it cools

• For a darker, more grown-up flavour, substitute golden syrup with black treacle

• Roll thicker for softer centres, thinner for more snap

• These biscuits keep well for several days in an airtight tin

Decorating

Once fully cooled, decorate with simple icing made from icing sugar and a splash of water or lemon juice. Raisins, currants or chocolate buttons make perfect eyes and buttons.

Or leave them plain — sometimes the best gingerbread needs nothing more.

If you enjoyed this recipe, keep an eye on our website for upcoming seasonal baking classes, festive workshops and hands-on cookery experiences at Winchester Cookery School.

“Because great cooking isn’t just about recipes — it’s about sharing moments around the table.”

Gary Moreton-Jones