Gingerbread Man

PJ Hamel’s selected gingerbread men use a molasses-dark dough seasoned with ground ginger, cinnamon and allspice. The recipe’s roll-out dough gives the cut figures a hint of chew when rolled a little thicker.

Unsalted butter melts in a saucepan before light brown sugar, molasses, salt and the spices are stirred in. The mixture cools to lukewarm before a whole egg is beaten into it.

Baking powder and baking soda are whisked into the flour, then mixed into the molasses mixture. The soft, sticky dough is divided into two rectangles, wrapped and refrigerated until firm enough to roll.

The chilled dough rolls out on a floured surface and is cut with a floured person-shaped cutter. The figures bake on ungreased sheets until their edges are slightly brown and the cookies feel firm, then cool on a rack after setting on the sheets.

Royal icing is an optional decorative finish for these spiced figures. Hamel also suggests fresh peach slices as a separate accompaniment, pairing the fruit with the ginger flavour.