Part of the portions: a few ginger men in double biscuits, brown and simply decorated with white buttons. One is split at the torso, showing a fine red filling between its two layers; all the cookies presented are framed entirely.
Suggestion for presentation

Cakes with surprises / Cookies & cupcakes

Gingerbread People with Jam Centres

A recipe by CakeChristmas / Updated on 30 October 2026.

Two biscuit silhouettes close on a garnish of red fruits that appears only at the bite.

10 man sandwiches of 7 cm, plus drops biscuits / cooled shortbread dough, cutting and icing with water

10Indicative portions
45 minPreparation
22 minBaking
2 hours 30 minutesRest & Cooling
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Dessert in this mood

Twenty smaller men make ten sandwiches; a chocolate border holds the jam between two whole cookies.

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Original quantity: 10 servings.

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Preparation

  1. Cream butter and brown sugar. Add honey and egg, then flour, spices, bicarbonate and salt. Form a disc without kneading for a long time; refrigerate 1 hour.
  2. Spread the dough over 4 mm. Cut 20 7 cm long men, with fairly wide limbs, and place them on two baking tray; cook the offcuts in small extra cookies. Heat the oven to 175 °C.
  3. Cook one baking tray at a time for 9 to 11 minutes. Wait 5 minutes before transferring to the rack, then cool completely.
  4. Melt the chocolate in the bain-marie. On the back of ten men, draw a thick border with about 5 g of chocolate per cookie. Spread about 8 g of jam inside, especially at the torso, keeping the limbs sparse.
  5. Close with the other ten cookies, without crushing. Allow to cool for 30 minutes. Prepare the icing with icing sugar and water, then draw two eyes and a few buttons on top; let dry 1 hour. Use the remaining chocolate on small cookies.
  6. Present a shared sandwich at the torso to show the layer of jam.

Preserve and Serve

3 days in a box in the refrigerator; take out 15 minutes before tasting.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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