• Gingerbread men cookies
  • 3 cups unbleached all-purpose flour, plus more for dusting
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup unsalted butter, room temperature
  • ½ cup dark-brown sugar, packed
  • 1 tsp ground ginger
  • 3 tsp ground cinnamon
  • ¾ tsp ground cloves
  • ½ tsp finely ground pepper
  • 1 tsp kosher salt
  • 1 large egg
  • 1 cup golden syrup
  • Royal Icing
  • 1 egg white
  • 1 ½ cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Trifle ingredients
  • 600ml whipping/thickened cream
  • 1 tsp vanilla extract
  • ½ baileys
  • ¼ cup baileys


  1. Gingerbread men cookies
  2. Add butter and sugar into a large mixing bowl and whisk using a hand mixer until mixture lightens and goes fluffy.
  3. Add the ground ginger, cinnamon, cloves, pepper, salt, baking powder, bicarb soda, egg and golden syrup to the bowl and mix until well combined.
  4. Next add the vanilla bean paste and mix into the mixture.
  5. Add the flour to the mixture and use a spatula to mix in until it’s well combined. Wrap the dough in plastic and chill at least 1 hour.
  6. Preheat oven to 350 degrees. Line 3 baking sheets with Silpat nonstick baking mats or parchment paper. Set aside. On a lightly floured work surface, roll out dough to 1/8 inch thick. Cut 6 gingerbread boys and/or girls. Transfer to prepared cookies baking sheets. Then with the remaining dough, cut out round cookies using a round cookie cutter. Can be any size.
  7. Place the gingerbread men/girls into a cupcake liner that’s been flattened slightly to give them a bent shape as they back so they look like they’re falling when the go into the cups.
  8. Bake cookies until crisp but not darkened, about 20 minutes. Transfer to a wire rack. Let cool completely.
  9. Decorate the boy/girl cookies with royal icing. Begin by adding the royal icing to a piping bag fitted with a Wilton #2 small round piping tip. Pipe a border around the cookies and then pipe some eyes and a smile, followed by some buttons. Allow the royal icing to set for 3 hours or overnight.
  10. Royal icing
  11. To make the royal icing, add all the ingredients into a large mixing bowl and mix using a hand mixer on low speed until well combined. You may need to add 1 tsp of water to thin it down. You’re looking for consistency that is thin enough to pipe but thick enough to hold it’s shape.
  12. To finish
  13. Add the whipping cream into a large mixing bowl along with the vanilla extract and ½ cup baileys. Whip to stiff peaks and set aside
  14. Add the round cookies into a food processor and process until they reach rough crumbs. Transfer to a mixing bowl and add ¼ cup of baileys. Mix until all the crumbs are evenly coated in the baileys.
  15. Add some wet crumbs into each serving cup, followed by some whipped cream and repeat until you have three layers of each. Dust the top layer of cream with cocoa powder and add your drunken gingerbread boys/girls.