Print Recipe

Gingerbread Man Wreath

Makes approximately 34 5cm gingerbread men; enough for 2 medium size wreaths
Prep Time1 hr
Cook Time20 mins
Total Time2 hrs
Servings: 18


  • 1/2 cup Dates
  • 1/4 cup Boiling Water
  • 1 3/4 cups Almond Meal
  • 3/4 cup Arrowroot
  • 4 Tablespoons Coconut flour
  • 1/2 teaspoon Bicarb Soda
  • 1/4 teaspoon Baking Powder
  • 2 teaspoons ground Ginger
  • 1 teaspoon Cinnamon
  • 3/4 teaspoon Cloves
  • 1/2 teaspoon Pepper
  • 3/4 teaspoon Salt
  • 1 egg
  • 1/2 cup Golden Syrup
  • 1/4 Coconut Oil slightly softened.


  • Place dates into a small bowl and cover with boiling water.
  • Allow to sit for at least 20 minutes.
  • Place all the dry ingredients into a bowl and gently whisk to combine.
  • Place dates in a blender and purée.
  • Add the golden syrup, egg and coconut oil and blend until smooth and combined.
  • Add the dry ingredients to the wet and process until combined.
  • Separate the dough into 2 segments. Form each into a disc, wrap in plastic and refrigerate for 1 hour. At this point the dough can be left in the fridge for up to 3 days, or frozen (if freezing double wrap each disc and thaw to room temperature before using).
  • Preheat the oven to 175C/350F.
  • Trace a circle using a plate onto a piece of baking paper.
  • Turn baking paper over, place in large tray and grease paper (make sure you can see the circle outline).
  • Remove 1 disc at a time. The dough needs to stay firm to cut out the shapes. As the dough softens during the cutting return it to the freezer for 5-10 minutes. The dough will not hold its cut shape if the dough becomes too soft.
  • Roll the dough disc between 2 pieces of greased baking paper to 6mm (approx. 1/4 Inch) thickness. Cut out gingerbread men shapes and place them on the tray, lining the arms of the men up with the traced circle and overlapping the hands and feet.
  • Continue cutting, returning the dough to the freezer when it becomes too soft, until the circle is complete.
  • Use a small brush to apply a small amount of water to the arm and feet joins of the circle.
  • Place the tray with the wreath in the freezer for 15 minutes.
  • Remove from the freezer and bake for 17-19 minutes.
  • If baking normal Gingerbread men the cooking time should remain the same.
  • Allow the wreath to cool on the tray.


Adapted from Martha Stewart