Thursday, 5 December 2013

Christmas gingerbread cookies

Everyone loves gingerbread at Christmas time.
Here is an easy recipe to make your own gingerbreads.
 
 
Ingredients
  • 125g unsalted butter, softened
  • 1 egg yolk
  • 1 tbs ground ginger
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 1 cup (250g) icing sugar, sifted
  • 1/2 firmly packed cup (100g) brown sugar
  • 1/2 cup (115g) golden syrup
  • 2 1/2 cups (450g) plain flour
Baking the gingerbread:
1. Preheat oven to 180°C. Line 2 large baking trays with oiled foil or baking paper.
2. In a large bowl, beat butter and sugar using electric beaters until thick. Beat in syrup and yolk first.
3. Then use a spoon to fold in flour, ginger, spice and soda until it is a smooth dough. Form into a sphere and cover in plastic wrap. Chill for 30 minutes in the fridge.
4. Bring dough to room temperature and divide into 2 halves. Roll out pieces between baking paper to 5mm thick.
5. Use a gingerbread man cutter to cut shapes. Cut as many shapes as will fit on your tray. You may need to cook a few batches.
6. Bake for 10 minutes or until golden. Using a skewer, quickly make 5mm holes at the top of the warm biscuits to thread ribbon.
7. Cool completely on a rack.

Icing:
1. Stir icing sugar with 2-3 tsp warm water to make a stiff icing.
2. Transfer to a piping bag with a small plain nozzle or place mixture in a snap-lock bag, push icing into a corner, and snip off corner. You can even use old squeeze bottles if the kids want to ice and decorate!
3. Let the icing set for 10 minutes.
4. The biscuits will keep in an airtight container for up to 2 weeks.

UPDATE: This year I made tree shaped gingerbreads and iced them.
 Happy Christmas baking!

 
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