Gingerbread Men
Traditional spiced gingerbread biscuits shaped as little men, perfect for decorating.
Allergens: contains cereals containing gluten, eggs. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 35g carbs · 15g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Plain flouruse 350g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Caster sugarnot compared | – | £1.30 | – |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 · use 1 | £2.10£0.35 each | £2.40£0.40 each | £2.10£0.35 each |
| Golden syrupnot compared | – | – | – |
| Gingeruse 30g | £1.0040g · £2.63 per 100g | £1.1540g · £3.03 per 100g | £1.55125g · £1.24 per 100g |
| Basket total (full packs) | £5.75 | £5.85 | £6.03 |
| Cost of what this recipe uses | £2.05 | £2.36 | £1.85 |
| Per serving | £0.17 | £0.20 | £0.15 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar, Golden syrup.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Prep: Weigh out 350g of plain flour and 100g of caster sugar in separate bowls. In a medium saucepan, melt 100g of unsalted butter over medium heat until smooth. Remove from the hob and let it cool slightly (about 5 mins).
- Prep: Grate 30g of fresh ginger (or use 1 tsp ground ginger if unavailable) into a small bowl. In a large mixing bowl, beat the cooled butter with the caster sugar until light and fluffy (about 3 mins with an electric mixer).
- Mix in: Gradually sift in the flour and ginger, mixing on low speed until just combined. Add 1 whole egg and mix until smooth. Stir in 100g of golden syrup, mixing until fully incorporated.
- Prep: Preheat the oven to 170C (150C fan, gas 3). Line a 20cm round cake tin with parchment paper, greasing lightly with a little vegetable oil. Roll out the dough on a lightly floured surface to a 15cm circle (about 1cm thick).
- Bake: Place the dough in the prepared tin and bake for 25–30 mins until golden and springy to the touch. A skewer inserted should come out clean.
- Cool: Remove from the oven and let the gingerbread cool in the tin for 10 mins, then transfer to a wire rack to cool completely (about 30 mins). Once fully cooled, cut into 12 even gingerbread men shapes using a sharp knife.
- Decorate: Roll each piece in extra caster sugar or sprinkle with a mix of 1 tbsp icing sugar and a pinch of ground ginger for extra flavour. Store in an airtight tin at room temperature for up to 3 days or refrigerate for up to 1 week (to prevent drying).
Tips
- Cheaper swap: Use 200g of plain flour and 50g of caster sugar to reduce cost, but ensure the dough remains moist.
- Storage: Keep in an airtight tin at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze the unbaked dough for up to 3 months (thaw in the fridge overnight).
- Freezing: Freeze the baked gingerbread in an airtight tin for up to 3 months. To reheat, wrap slices in foil and warm in a **low oven (120C, 110C fan, gas 1)** for 5–10 mins until warmed through.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.15kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Golden syrup · about 297g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies. - Ginger · about 70g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).