Ginger Bread

Nicolas Rouzaud

Nicolas Rouzaud

24th November 2017
Nicolas Rouzaud

Ginger Bread

These cute gingerbread men at the top of The Connaught's festive Afternoon Tea are perfect for Christmas. Why not give the recipe a try yourself?


  • Prep:20min
  • Cook:10min
  • 200g Butter
  • 100g Demerara
  • 125g Maple syrup
  • 20g Yolk
  • 250g Flour t55
  • 1g Salt
  • 2g Baking powder
  • 2g Bicarbonate powder
  • 6g Cinnamon powder
  • 2g Mixed Christmas spice (cloves, ginger, star anise )
  • Icing décor:
  • 200gr icing sugar
  • 2 eggs white
  • ½ tea spoon lemon juice
  • Colour if wish


In a large bowl, mix together the butter and demerara sugar until smooth and add the golden syrup.
Combine the flour, salt, baking powder, bicarbonate, cinnamon; blend into the treacle mixture until
smooth and without parts of butter . Cover with a plastic film and chill for 2 hours.
Preheat the oven to 160C . On a lightly floured surface, roll the dough out to ½cm thickness.
Cut into ginger man shapes with biscuit cutters.
Place your biscuits on ungreased baking trays. Be
careful to do put closer each other they can stick during the cooking.
Bake approximately 10 minutes in the oven, until firm.
After your biscuit cool down you can decorate with different icing.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.