Makes approximately 34 5cm gingerbread men; enough for 2 medium size wreaths
1 3/4cupsAlmond Meal
1/4Coconut Oilslightly 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.