How to Make a Giant Gingerbread Man
There’s no Christmas snack that quite compares to the classic gingerbread man, and there’s plenty to go around with this giant bake! He’s a great project for beginners that want some practise with piping and is sure to be a hit with guests.
For the gingerbread dough:
- 80 grams Soft butter
- 80 grams Light brown sugar
- Two Egg yolks
- Four tablespoons Golden syrup
- 200 grams Plain flour
- Two teaspoons Ground ginger
- Wilton Giant Gingerbread Man tin
1. Cream together the butter and sugar with a wooden spoon until pale and creamy. Beat in the egg yolks and golden syrup, then sift in the flour and ginger. Bring the dough together into a ball with your hands and wrap in clingfilm. Chill the dough in the fridge for half an hour.
2. Push all of the dough into the tin and smooth the top with the back of a metal spoon.
Top Tip! This tin is super non-stick so no need to grease it first!
3. Bake in the oven at 160 degrees Celsius for 20 to 25 minutes or until the edges are browning and the centre is cooked through. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
4. When completely cold, it’s time to get decorating! Use different coloured royal icing in piping bags to pipe on the mouth and details on his arms and legs. Attach sweets for the eyes and cheeks with a little blob of royal icing.
Top Tip! You can use a medium writer nozzle when piping the details or simply snip off the very end of a disposable piping bag.
5. To make the scarf, roll out some green icing approximately 3 millimetres thick and use the snowflake cutter to stamp impressions all over the icing. Use a pizza wheel to trim a strip 3 centimetres wide and drape this across the gingerbread man’s neck. Attach with a little cooled, boiled water painted onto the back of the scarf and trim the ends neatly with a sharp knife.
6. Cut two more strips for the ends of the scarf, overlapping one end over the other.
Top Tip! When attaching the two ends of the scarf to the gingerbread man, don’t stick them down flat but leave it slightly ruffled to give it movement.
7. Finish the scarf by piping on the tassels at the ends with green royal icing.