Ingredients
Gingerbread
Icing
Method
- Pre heat oven to 180°C / 160°C fan forced. Line baking trays with baking paper.
- Melt butter, brown sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly.
- Whisk egg and butter mixture in a large bowl. Sift flour, spices and bicarbonate of soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30 – 40 minutes or until just firm.
- Roll out the dough on a floured surface to ½ cm thickness. Cut into shapes using chosen cookie cutters and use a lifter to transfer onto lightly buttered trays. Bake for 8 – 10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.4. Roll out the dough on a floured surface to ½ cm thickness. Cut into shapes using chosen cookie cutters and use a lifter to transfer onto lightly buttered trays. Bake for 8 – 10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.
- Once gingerbread has cooled, beat egg white until foamy then gradually beat in icing sugar until piping consistency. Spoon into a piping bag. Decorate gingerbread with icing and gold dragees.
Top Tips
- Experiment with different shaped cookie cutters. Gingerbread people and stars are great, but maybe you have a llama shaped cookie cutter that would be fun to try.
- Mix in a drop of food colouring when making the icing to create fun colours to decorate with.
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