I only make gingerbread during one time of the year and that is pre-Christmas. And boy to I end up making a lot! This recipe has been a hit for many years, I hope you enjoy. Note that you can drop the level of spice for kids if you wish.
I only make gingerbread during one time of the year and that is pre-Christmas. And boy to I end up making a lot! This recipe has been a hit for many years, I hope you enjoy. Note that you can drop the level of spice for kids if you wish.
Beat butter and sugar until light and creamy. If you have a stand mixer use it 🙂 Use with the paddle attachment.
Add egg yolk and golden syrup, beat until combined.
Stir in flour, spices and bicarb. ie don’t beat any more, just a gentle stir to combine.
Tip on bench and knead a bit until it comes together. Note that its a really soft dough. Divide in 2 and press into disc shape and wrap in plastic and stick in fridge for about 30 min.
Roll out to about 4mm or so, all depends on how thick you want them to be. Use gingerbread man cutter, you’ll need an offset spatula, or similar to get them up and gently on the tray. If your mixture is a little sticky, its fine to dust with a bit of flour. Put on baking paper on tray, or silicon mat on try if you have one.
Preheat oven about 170-180, depends on your oven
Bake for around 10mins, you want them just starting to brown. Take out and cool a little on tray before putting on wire rack. The less you bake them, the softer they will be. Some people like them rock hard, others softer.
Beat the egg white until you get soft peaks and then add the icing sugar gradually. You want it so that it runs through a piping nozzle, but not too fast, so you might need more icing sugar than the 150g.
I use those little silver balls for eyes and mini M & Ms for buttons.
By Alisononthego
© Yummo Network Pty Ltd 2019
