Gingerbread family biscuits

There is something very irresistible about gingerbread folk. Their wry little smiles and catch me if you can demeanour brings a smile to your face whatever your age. Better still, they keep grandkids entertained for hours!

Why not make some festive hanging biscuits? Get the recipe here.

From Gingerbread Wonderland by Mima Sinclair - Order your copy now!


1 x quantity of Light Gingerbread Dough (get the recipe here). Halve the dough once made and add 40g of cocoa powder to one half
1 x quantity of Royal Icing (get the recipe here)
Coloured chocolate beans
A set of gingerbread family cutters


1. Heat the oven to 160°C/fan-assisted 140°C/gas mark 3. Line 2 large baking trays with silicone baking sheets or greaseproof paper.

2. Cut a large piece of greaseproof paper and roll out one of the doughs on top of it to 5mm. Using gingerbread men, women and children cutters, cut out pieces of dough and use a palette knife to transfer them to the lined baking trays. Leave space for them to spread a little. Repeat with the second gingerbread dough.

3. Place in the freezer for 5 minutes until hard. Bake in the oven in batches for 6–10 minutes depending on size, until golden brown at the edges. Leave to cool for 5 minutes on the trays, then carefully transfer with a palette knife to wire racks to cool completely.

4. Add a little water to the royal icing until you reach a soft peak consistency. Spoon the icing into a piping bag fitted with a fine nozzle. Decorate the gingerbread people with the icing and coloured chocolate beans.


Dip some of the chocolate gingerbread figures in melted chocolate to create chocolate skirts or trousers!