Anyone?

L has a set of cutters to make a gingerbread train but the last recipe we used was either too hard where I rolled it out to be quite thick or the shapes spread out to be unrecognisable if rolled any thinner. I need a recipe which holds it's shape but is more chewy than crunchy, am I asking too much??

I'm hoping someone will be along soon with a better answer, but I thought they had to be crunchy rather than chewy if you want a distinct shape. Unless you maybe go for a gingery shortbread or something, so it's crumbly rather than crunchy?

I did wonder if that was the case, last time we made it crunchy and L wasn't even able to bite into it though so I think I still need a better recipe!

From my recipe folder. I know there are a few threads on old turtle and I would have got the recipe from there

They are egg free and can be dairy free if made with stork.

Gingerbread Biscuits
200g plain flour
1level tspn baking powder
2level tspn ground ginger
1level tspn ground cinnamon
75g unsalted butter
75g soft brown sugar
3 heaped tbspn golden syrup
Raisins or dried cranberries for decoration (optional)
--------------------------------------
1. Seive together the flour, baking powder, ginger & cinnamon into a large bowl.
2. Put the butter, brown sugar & syrup into a small saucepan & heat gently until everything is melted & runny - do not allow to boil.
3. Pour the pan contents into the bowl with the dry ingredients & mix with a wooden spoon - it might look greasy but it won't when it's rolled out with flour.
4. Flour a work surface & roll out to just over 1cm thick.
5. Use cutters to press out your shapes &, using a palate knife, place shapes onto a baking sheet lined with parchment paper.
6. Bake in an oven at 180/350/GM4 for 10-12mins until lightly, golden brown - they do firm up as they cool.
7. As soon as they come out of the oven, press in raisin/cranberry faces & buttons if using

Thanks dizzy.

this is the thread

http://archive2.themockturtle.com/Amock ... d&start=20

That's great, thanks.

We finally got round to doing these yesterday and forgot all about this thread

We used this recipe

http://www.deliaonline.com/recipes/type-of-dish/sweet/gingerbread-men.html (Ignore the gurning Delia pic at the top, it's a bit offputting)

and it worked really well, quite crispy round the edges but a bit spongier in the middle

Stork isn't dairy free, but you can get soya margarine, which is.