CakeChristmas
CakeChristmas
Good flat ginger men with two white eyes and an oval of dark chocolate laid horizontally on their torso. On one, the removed plastron rests next to it and reveals three white buttons; the cookie is whole.
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Sets to reveal / Cookies & cupcakes

Gingerbread People with Removable Chocolate Armour

A recipe by CakeChristmas / Updated on 30 October 2026.

A small plate of chocolate masks the white buttons of each ginger cookie.

20 9 cm men with removable plastron / Cold-cooled shortbread dough, cutting and icing with water

10Indicative portions
45 minPreparation
24 minBaking
2 h 45Rest & Cooling
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Dessert in this mood

Chocolate ovals rest on two small touches of icing; once removed, they reveal the buttons of the man.

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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. Preheat to 175°C. Spread the dough between two papers by 5 mm and cut out about 20 men of 9 cm. Spacing on two plates.
  3. Cook one baking tray at a time for 10 to 12 minutes. The contours should color slightly. Wait 5 minutes on the plate, then cool on a rack.
  4. Prepare the icing with icing sugar and water. On the twenty cold men, draw two eyes and three buttons on the chest. Add two small icing touches on either side of the buttons and let dry for 1 hour.
  5. Gently melt the dark chocolate. On baking paper, form twenty ovals of 4 x 3 cm, with about 2.5 to 3 g of chocolate each, 2 to 3 mm thick. Allow to take 45 minutes; divide any remaining drops into small drops to be served separately.
  6. Place an oval on each torso, supported by the two dry keys. At the service, remove a plastron at the tip of a small spatula to show the buttons; the cookie remains whole.

Preserve and Serve

7 days in metal box, perfectly cold and dry cookies.

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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