Australian Women’s Weekly Gingerbread Recipe
Nothing says Christmas baking like the smell of freshly made gingerbread. Whether you’re planning on gifting it or gobbling it up yourself, you’ll want to run, run as fast as you can to the store to grab the ingredients to make this sweet festive treat.
- 125 gram unsalted butter, softened
- 1/2 cup (110g) firmly packed dark brown sugar
- 1 egg yolk
- 2 1/2 cup (375g) plain flour
- 1 teaspoon bicarbonate of soda
- 3 teaspoon ground ginger
- 1/2 cup (175g) golden syrup
- 1 tablespoon pink round sprinkles
- 1 egg white
- 1 1/2 cup (240g) pure icing sugar
- 4 drops lemon juice
- yellow and pink food colouring
- Preheat oven to 180°C. Line oven trays with baking paper.
- Beat butter, sugar and egg yolk in small bowl with electric mixer until smooth. Transfer to a large bowl. In two batches, stir in sifted dry ingredients and syrup.
- On a lightly-floured surface, knead dough gently until smooth. Divide dough in half; roll each half between sheets of baking paper to 5mm thickness. Cut dough into 6 x 12cm girl shapes, 6 x 12cm boy shapes and 12 x 6cm flower shapes; place on trays 2.5cm apart. Bake about 10 minutes. Cool on trays.
- Meanwhile, make royal icing by beating egg white in small bowl with electric mixer; gradually beating in sifted icing sugar. When mixture reaches piping consistency, beat in juice. Divide icing between three bowls. Tint one bowl with yellow colouring and another with pink colouring; leave the remaining bowl plain.
- Using picture as a guide, pipe icing onto biscuits using the three different colours; sprinkle centres of flowers with pink sprinkles. Set at room temperature.
Check out the adorable Christmas Cookie Cutters we’ve found in the gallery below …