Photo of Gingerbread people by WW

Gingerbread people

Points® value
Total Time
35 min
15 min
20 min


Light Brown Sugar

75 g

Golden Syrup

1½ tablespoon(s), level


1 tablespoon(s), level

Low Fat Spread

95 g

Plain White Flour

235 g, (5 g for dusting)

Ground Ginger

2 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

Icing Sugar

30 g


  1. Put the light brown soft sugar, golden syrup and black treacle in a small pan set over a low heat and cook, stirring, until the sugar has dissolved.
  2. Stir in low-fat spread until melted, then remove from the heat and, using a wooden spoon, stir in the plain flour, ground ginger and ground cinnamon until a soft dough forms. Using your hands, form the dough into a disc and wrap in clingfilm, then chill for 30 minutes.
  3. Preheat the oven to 180°C, fan 160°C, gas mark 4. Dust the work surface with plain flour and roll the dough out to a 3mm thickness. Using a 7cm gingerbread man cutter, cut out 25 biscuits, rerolling the trimmings as needed.
  4. Transfer to a baking sheet lined with baking paper, then bake for 15 minutes. Transfer to a wire rack to cool.
  5. To decorate the biscuits combine the icing sugar and enough water to make a thin icing, start with 1 teaspoon, then pipe over.


Use other shaped cutters, such as stars, trees or snowflakes, to make these even more festive. The biscuits will keep in an airtight container for up to 5 days.