If you’ve got a bit of time before your wedding (and time to practice a bit) then making your own wedding favours is a great idea.
We love this recipe for gingerbread men and women that we’ve been given by online bakers Biscuiteers, who make beautifully hand-iced biscuits for all sorts of occasions.
Ice the gingerbread people however you like – although, of course, you could use the recipe to make different sorts of ginger shapes – hearts, flowers, whatever suits your wedding theme.
The biscuits will keep quite happily in an airtight container for a few days before icing, so you can make up a batch beforehand. Why not call your bridesmaids round and spend an evening baking up a storm!
Ingredients (makes approximately 20 gingerbread men)
- 350g plain flour
- 100g self-raising flour
- One tablespoon of ground ginger
- 125g granulated sugar
- 125g salted butter, diced
- 125g golden syrup
- One large egg, lightly beaten
- Preheat the oven to 170c/350f/gas mark 4 before you begin making your gingerbread men.
- Sift the flours together into a mixing bowl, add the sugar and ground ginger, and mix well.
- Add the butter and using just the tips of your fingers, rub together the ingredients until the mixture resembles fine breadcrumbs.
- When all the butter is evenly mixed in, make a well in the centre and add the syrup and the egg.
- Mix well, drawing in any of the flour left at the sides of the bowl and stop as soon as a ball has formed.
- Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover and chill until ready to use, or roll out immediately.
- Place the dough on a sheet of parchment and begin by gently squashing the dough down with a rolling pin or your hands. Cover with a second sheet of parchment and then use the rolling pin to roll out evenly. The top sheet of paper may crinkle from time to time, so just peel it off and smooth it down gently before starting to roll again.
- Gently roll the dough until it’s 5mm thick all over, then transfer the whole sheet of rolled dough still sandwiched between its sheets of parchment to a baking tray and place in the fridge to chill for at least 20 to 30 minutes before cutting.
- With your chosen biscuit cutter, start cutting out your gingerbread shapes.
- Lift each biscuit onto the parchment covered baking tray and make sure they are not too close together as the dough will spread a little during baking. Any trimmings can be re-rolled and re-used a couple of times.
- Evenly space the trays in the oven and cook for 14-18 minutes, depending on your oven.
- When the gingerbread men are evenly cooked and just beginning to turn a golden colour, remove the trays from the oven and transfer the whole sheet of parchment to a cooling rack. Do this carefully as they will be quite fragile and hot!
- Leave the biscuits to cool totally before starting to ice.
- Finally, wrap in cellophane, tie with a pretty ribbon, label it with your guest’s name and voila – you’ve got your very own beautifully handmade and delicious wedding favours.
If you’re looking for some more yummy handmade favour ideas, check out Alice’s fab homemade peppermint cream wedding favours.