Over the weekend I baked some gingerbread for my bf and his housemates and I think they turned out pretty cute!
I'm running SO terribly behind on Christmas preparations so this was my first official festive activity of the season. The recipe was adapted by a work colleague from this original and despite being ridden with all the things I'm not allowed to eat, I ate one, and it was delicious. I'll be baking a gingerbread house later this week, so stay tuned for the thrills and/or spills of that adventure.
500g plain flour
125g brown sugar
2tbs ground ginger
2tsp ground cinnamon
2tsp ground cloves
1tsp ground nutmeg
1/2tsp bicarbonate of soda
300g golden syrup
Extra flour for rolling
1. Preheat oven to 170°C.
2. In a large bowl, beat sugar, butter, salt, golden syrup, and spices together with an electric mixer on medium speed for 2 minutes.
3. Add remaining ingredients and combine to form a thick dough (I used a baking spatula for this).
4. Place on a floured surface and roll out until dough is approximately 75mm thick. Use cookie cutters to cut shapes from dough.
5. Place on a tray lined with baking paper and bake in oven on a middle shelf for 20 minutes or until firm to touch. (The dough will crisp up as it cools.) When baking, keep an eye on the cookies to make sure they don't burn on the bottoms or edges - you're looking for an overall even golden brown colour.
6. Allow to cool completely before decorating with Royal Icing.
500g pure icing sugar, sifted (don't use icing mixture)
1tsp cream of tartar
3 egg whites
1. Place sugar and cream or tartar in a medium bowl.
2. Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste. (Add more icing sugar if necessary)
3. To use, place in a zip-lock bag and push the icing down to one corner. Snip a tiny corner from the bag and the icing is ready to be piped. For coloured icing, add drops of food dye to the bag, seal it, and work the colour into the icing through the bag. Keep icing covered in an airtight container or covered with a damp cloth at all times to prevent hardening.
Original recipes: Chef's Toolbox