The Easy Gingerbread Men Recipe for Kids: Tahini Gingerbread Men
If someone had told us last year that tahini would be a key ingredient in our super easy Gingerbread Men recipe for your cheeky kids, we would have laughed it off.
A year later, we’re confident that tahini and gingerbread go together like Mr and Mrs Claus. It gives our Gingerbread Men the perfect balance of sweet and savoury flavours with a tempting silky center. We dare you to try this irresistible combination without having seconds.
This is the perfect Christmas recipe to get your tiny humans involved. Kit them out in their own kids apron, put on some festive Christmas tunes and fill the house with the homely smell that reminds us of our childhood. Nothing says Christmas like a baking session with the kids where half the batter ends up in hungry tummies rather than in the oven. We’ve all been there, right?
This easy Gingerbread Men recipe also makes the perfect homemade gift for teachers, friends or family. Whip up a big batch and spread the Christmas spirit with irresistible baked treats from the heart.
Did you know that our We Might Be Tiny Placies are the ideal kitchen companion for baking sessions with your tiny human? Our cute cat, bunny or bear characters will happily keep an eye on your cheeky co-baker for you.
Time to check out what it takes to whip up our slightly different take on the traditional Gingerbread Men.
Makes 24 cookies
Prep 20 minutes
- 140 g (1 1/3 cups) light spelt flour
- 1 tsp baking powder
- 1 ½ tsp ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- pinch sea salt
- 1 tsp vanilla extract
- 75 g (1/3 cup) tahini
- 80 ml (1/3 cup) maple syrup
- 2 tbsp peanut butter
- 200 g dark chocolate equates to one standard bar
Preheat oven to 180 C and line two baking trays with parchment paper.
Add tahini, peanut butter, maple syrup, and vanilla extract to a pan and warm gently over a low heat until mixture is combined and has loosened.
Combine the spelt flour, baking powder, and spices in a large bowl then add the tahini mixture from the saucepan. Using your hands, combine until it comes together into a large ball.
Using a rolling pin, roll out dough between two sheets of parchment paper until about 4mm in thickness. Using a cookie cutter, cut out gingerbread men and place onto baking trays. Use offcuts to roll into a new ball and repeat process to make more biscuits.
Bake in oven for 10 minutes. Remove from oven and allow to cool on the cooling rack.
Melt chocolate in a bowl over a pot of simmering water. Dip gingerbread men’s feet into the chocolate. Transfer remaining chocolate to a piping bag with a piping tip and pipe on a small amount of chocolate for eyes and mouths.
Allow chocolate to set before enjoying.
Store in an air tight container somewhere cool for up to a week.
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