Prep Time

10 mins

Cook Time

25 mins


18 Snaps and 14 Gingerbread Characters


1 cup (185g) lightly packed light or dark brown sugar or Muscovado sugar
¾ cup vegetable oil
¼ cup treacle
1 x 59g egg
2 cups (360g) plain flour
2 teaspoon bicarbonate of soda
½ teaspoon each ground cloves, cinnamon, freshly grated nutmeg OR 1½ teaspoons mixed spice
80g Buderim Ginger Naked Ginger, very finely chopped
¼ to 1/3 cup granulated sugar
Additional ½ cup (g) plain flour

Topping (for both)

350g white chocolate buttons
Additional 60g Buderim Ginger Naked Ginger, finely diced
Additional ground cinnamon, optional

ROYAL ICING for Gingerbread Men:
1 x 59g egg white
1½ cups (240g) pure icing sugar, sifted
½ teaspoon fresh lemon juice

Natural food colouring, optional OR writing icing



STEP 1 Preheat oven to moderately hot (190°C).

STEP 2 Lightly whisk together sugar, vegetable oil, treacle and egg.

STEP 3 Sift together 2 cups flour, bicarbonate of soda and spices.

STEP 4 Add ginger, with fingertips mix through dry ingredients, to ensure chopped ginger is well coated with flour mix.

STEP 5 Add egg mixture and lightly stir to combine.

STEP 6 Roll into balls about size of a walnut. Gently roll in granulated sugar.

STEP 7 Place on baking paper lined baking tray about 6cm apart.

STEP 8 Bake in preheated oven for 12 to 15 minutes, until cracked on surface. Snaps will be slightly soft to touch in centre when ready.

STEP 9 Remove from oven. Cool on tray for about 5 minutes, then transfer to wire cake rack.

STEP 10 Chocolate Topping: Melt chocolate buttons as per manufacturer’s instructions. Either spread chocolate over ½ of snap with a spatular or knife or dip ½ of snap in melted chocolate. Sprinkle generously with additional ginger over chocolate. Allow to set.


STEP 1 Preheat or adjust oven temperature to moderately slow (160°C).

STEP 2 Add additional ½ cup flour into remaining dough, gently but thoroughly incorporating flour.

STEP 3 Roll out between sheets of baking paper to 5mm thickness.

STEP 4 Using a gingerbread shape cutter, cut into shapes, re-rolling scraps as necessary.

STEP 5 Carefully place shapes about 4cm apart on baking paper lined baking tray. For fine decoration, use a small piping nozzle, carefully punch a hole in centre of head to place ribbon through on baking.

STEP 6 Bake in preheated oven for about 10 to 12 minutes.

STEP 7 Remove from oven, cool on tray for about 5 minutes, then transfer to wire cake rack.

STEP 8 Royal Icing: Beat egg white with lemon juice until just starting to froth. Gradually add icing sugar until firm peaks form. Colour with a drop or two of food colouring if desired. Spoon into piping bag with small plain nozzle attachment and decorate.

Helpful Notes

HANDY HINT Both decorated Snaps and Gingerbread Characters will keep in an airtight container for up to a week.

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