Lyle’s® Gingerbread Men S’mores


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Ingredients Gingerbread Men

  • g Plain Flour
  • g Bicarbonate of Soda
  • g Cinnamon
  • g Nutmeg
  • g Ground Cloves
  • g White Pepper
  • g Ground Ginger
  • g Cardamom Powder
  • g Tate & Lyle® Fairtrade Light Muscovado Cane Sugar
  • g Butter
  • g Lyle’s Golden Syrup®
  •   1 Large Egg


  • g Marshmallow Fluff
  • g Tate & Lyle® Icing Sugar
  • g Dark Chocolate


  • 1

    Step 1

    Sieve flour and bicarbonate of soda into a large mixing bowl. Combine all dry ingredients and mix together. Add in butter and rub the mix until it resembles the consistency of a crumble.
  • 2

    Step 2

    Make a well in the centre and stir in the egg and Lyle’s Golden Syrup®. Mix with a wooden spoon to make a soft, smooth dough. Cover with cling film and allow to rest in the fridge for an hour.
  • 3

    Step 3

    Preheat the oven to 160°C/Gas Mark 5. Roll dough out to 5mm thickness and stamp with a 3-5’’ gingerbread man cutter. Transfer to two lightly greased baking trays. Re-roll the remaining dough and repeat.
  • 4

    Step 4

    Leave the cut out gingerbread men to rest for 20 minutes before baking. Bake on the top and middle shelves for 10 minutes.
  • 5

    Step 5

    Leave for a few minutes to firm up, then transfer to a wire rack until they are completely cool.
  • 6

    Step 6

    Combine the marshmallow fluff with Tate & Lyle Icing Sugar® in a large mixing bowl. Place mixture into a piping bag with a fine, plain nozzle.
  • 7

    Step 7

    Place the dark chocolate into a mixing bowl over simmering water. Allow this to melt and then remove from heat.
  • 8

    Step 8

    Dip the ginger bread men half way into the melted chocolate. Sprinkle with popping candy and allow to cool on a cooling rack.
  • 9

    Step 9

    Carefully pipe the marshmallow fluff mixture onto the underside of half of the ginger bread men. Place another gingerbread man on top of the fluff to create a sandwich.
  • 10

    Step 10

    Leave in the fridge to set, serve when ready.


  • 350 g Plain Flour
  • 7 g Bicarbonate of Soda
  • 5 g Cinnamon
  • 1 g Nutmeg
  • 2 g Ground Cloves
  • 0.3 g White Pepper
  • 8 g Ground Ginger
  • 1 g Cardamom Powder
  • 175 g Tate & Lyle® Fairtrade Light Muscovado Cane Sugar
  • 110 g Butter
  • 90 g Lyle’s Golden Syrup®
  • 1 Large Egg
  • 150 g Marshmallow Fluff
  • 150 g Tate & Lyle® Icing Sugar
  • 250 g Dark Chocolate