Men with flaws are usually for keeps...

Men of the gingerbread sorts of course!  While in search for the perfect recipe to satisfy our cravings for holiday treats I stumbled upon this yummy recipe. Be forewarned,  this is a chilled recipe dough. “Refrigerate for 4 hours or overnight” requires a little patience. I must admit,  it wasn’t the most appealing line for my needy sweet tooth. This one however won't disappoint. Although my batch of men had a few missing limbs and lopsided bodies  the taste is what kept us coming back for more. These cookies are slightly crunchy on the edges, chewy on the inside and mildly spicy. A fairly simple gingerbread recipe for your basic gingerbread needs.  

3 cups flour

2 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/ 4 teaspoon cloves

1/4 teaspoon salt

3/4 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1 teaspoon vanilla extract

Directions

1.Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2.Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes. Place 1 inch apart on ungreased baking sheets.

3.Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Let cool on a wire rack for about 2 minutes and eat!

Note:

The recipe above has been slightly altered from its original. A little more nutmeg and cloves where added to the recipe to enhance the flavours. If you prefer your gingerbread a bit more spicy add a little more nutmeg, cloves and cinnamon.

Final verdict? I give this gingerbread a “B“ for not bad! When it comes to the ginger sorts I’ve always been the more Snappy type. Keep reading for a future post on a family favourite Ginger Snap recipe.