Combine the ingredients for the gingerbread spice in a small bowl. Line a square pan with parchment paper and grease the paper with some oil.

Pour 1/3 cup of cold water into the bowl of an electric mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.

Place the sugar and ¼ cup cold water in a small pot and set to medium-high heat. Stir until the sugar has melted.

Attach a candy thermometer to the pot and boil the sugar until it reaches 238F. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides.

Add the hot sugar to the gelatin and stir the mixture by hand whisking for a few minutes to slightly cool. Then beat with an electric mixer on medium-high speed for 8-10 minutes, until soft peaks form. Then add the gingerbread spice mix and brown food colouring and mix well.

Pour the marshmallow into a square pan and let set for 2-3 hours (or up to overnight), until the marshmallow is firm.

Dust the surface of the marshmallows in corn starch. Dip a cookie cutter in corn starch and cut out gingerbread man shapes. Flip the marshmallows over and coat the underside in a layer of cornstarch. Bounce the marshmallows in a sieve to remove any excess corn starch and enjoy!