Step #1
DOUGH: In a mixer fitted with a dough hook, add all the dough ingredients. Mix on slow to medium speed for 5 minutes. Stop the mixer, cover the bowl and let the dough rest for 2 minutes. Resume mixing on slow to medium for another 2 minutes.
Step #2
Cover the bowl tightly with cling film and leave to rest for 1 hour at room temperature or until the dough has doubled in size. FILLING: In a food processor place the gingerbread men, the light brown sugar and the spices (cinnamon, ginger, nutmeg and all spice) and blend until you have a crumb with no large pieces of biscuits left. Add the black treacle and blitz again until mixed through.
Step #3
FROSTING: In a bowl place all the ingredients (all in room temperature) and with hand mixer (or a stand mixer) mix until smooth. ASSEMBLY: Lightly flour your work surface, then tip out the dough. Sprinkle a little extra flour on top and roll the dough into a rectangle, approximately 50x30cm.
Step #4
Spread the softened butter evenly over the rolled dough. Top with the filling leaving a small edge along one long side uncovered. With the long side facing you, roll the dough tightly (like a swiss roll), sealing the edge by gently pressing it together. Slice the roll into pieces about 1.5 inches thick.
Step #5
Place the rolls into a greased baking tin. Preheat the oven to 190oC (375oF). Rest for 30 minutes to proof again. Bake for 20 minutes, or until golden brown.
Step #6
Allow to cool for about 20 minutes. Once the rolls have cooled slightly, top with the frosting generously and decorate with the gingerbread men. Serve and enjoy warm.
